Meal Plan and Grocery List 3/23- 3/29

According to my meal plan, I'm scheduled to post about Bacony Chicken and Rice Bake tonight. I'm super excited to try it. However, much like last Sunday, we ate too much after church and I'm so stuffed I can't even think about cooking. My husband and kiddos seem pretty full too, so I'll wait to make the Chicken and Rice tomorrow when everyone is good and hungry and will appreciate my efforts. This week is going to be pretty easy in the cooking department for me. We're getting ready for Spring Break, so I'll be busy cleaning and keeping up on laundry and packing. My little sis, Angie is taking the guest cook spot again on Tuesday with her Enchilada Casserole. My mother-in-law will be here for a visit toward the end of the week, so my husband and I will probably take advantage of having a baby sitter and head out with friends for dinner at least one night. So that's what's going on with the meal plan. And here it is:

Monday March 23rd

Bacony Chicken and Rice Bake

Tuesday March 24th

Angie's Enchilada Casserole

Wednesday March 25th

Asian Chicken with Rice Noodles

Thursday March 26th

Cheeseburger Soup

Friday March 27th

Pizza Night

Saturday March 28th

Out to Dinner

Sunday March 29th

Balsamic Chicken Breasts
with
Sweet Peas Parma...I hope.

Sunday dinners haven't happened for us the last two weeks. We'll see. If it doesn't happen, I promised to feature these recipes in another meal plan this Spring.

Grocery List

Produce

4 carrots
3 onions
garlic
tomato
celery
1 3/4 lbs. potatoes

Meat

4 slices bacon
4 chicken thighs
1 lb. boneless, skinless chicken breast
1 1/2 lb. ground beef

Deli

prosciutto or deli ham

Dairy

butter
milk
sour cream
Velveeta
Mexican blend cheese

Canned Goods

cream of chicken soup
cream of mushroom soup
tomato soup
red enchilada sauce
refried beans
3 cups chicken broth
reduced fat peanut butter
soy sauce
honey
sesame oil
olive oil
balsamic vinegar

Dry Goods

rice
rice noodles
flour
cornstarch
taco seasoning

Spices

garlic powder
garlic salt
thyme
ginger
rosemary
paprika
Cajun seasoning
nutmeg
oregano
parsley
basil

Freezer

16 oz. pkg. peas

Lasagna: Crock Pot Style

Dinner last night was lasagna out of my crock pot. Simple right? Well, much easier than the American Lasagna that I usually make. With the crock pot version, you avoid the time consuming assembly-of-the-layers. I like that. However, this crock pot recipe needed a little more babysitting than I prefer when using my slow cooker. If you've been reading, you know that my crock pot does tend to cook fast. After I accused my crock pot of demonic possession when I made Orange Chicken, a friend pointed out that it might have something to do with how full I filled my crock pot. Crock pot recipe cook times are based on a 3/4 full crock pot. If your recipe fills less than 3/4 of the crock pot, it will cook faster and possibly burn. You should adjust the cooking time accordingly. Keeping this helpful hint in mind, I began putting the ingredients into the crock pot for our lasagna dinner.

I started with 1/2 lb. hamburger and 1/2 lb. Italian sausage, both browned and drained of fat.


Then I chopped an onion and a couple large cloves of garlic and added those.


Next, I added 16 oz. of cottage cheese, 8 oz. of Italian cheese blend, 4 oz. of shredded Swiss cheese, oregano, basil, Italian seasoning, salt, and pepper.


I gave it stir.


Then I broke up a package of lasagna noodles and tossed those in too.


Topped the mixture with a 15 oz. can of tomato sauce.


I gave it another stir to mix it all up. I was happy to see that my slow cooker was over 3/4 of the way full. Maybe I wouldn't end up with blackened lasagna. I covered it and set the cook time on the lowest setting; 10 hours. This was at about 10:00 in the morning, but I know my crock pot. I was taking mental bets on when my lasagna would start to fry.


I'd like to say that I walked away and returned 7-8 hours later to this perfectly cooked lasagna. It did end up perfectly cooked, but the truth is, it took some work. About 2-3 hours in, it looked done and I could hear it sizzling on the sides. I added water and stirred it about every hour. About 4 hours through the cooking time, I tasted it and it just wasn't tomato-ey enough. I was out of tomato sauce, so I added a jar of pizza sauce. About two hours before dinner I unplugged the thing because it was starting to burn again. A half an hour before dinner, I plugged it back in so that the lasagna would be hot. So much for fix it and forget it! It was a total pain considering that crock pot cooking is supposed to be low maintenance...aside from the scrubbing out after, of course.


If your crock pot works the way it is supposed to, please try this recipe. It was delicious and should have been easy. If your crock pot burns everything, like mine, don't even think about it. Instead, alleviate your frustration by hurling your crock pot out the nearest window(check to make sure the neighbors aren't looking, for Heaven's sake). Please make unecessarily loud weight lifter noises like the guys at my gym while you're doing this. Then, start searching the sale flyers at your local home store. If anyone asks why your crock pot is in the lawn, tell them that you're recycling it into a bird bath. Or...here's an idea, fill it with soil and plant herbs in it. Reduce, Re-use, Recycle, people! At least my crock pot may become something useful in my backyard.


Slow Cooker Lasagna by Me

1/2 lb. ground beef, browned and drained
1/2 lb. Italian sausage, browned and drained
1 onion, chopped
2-3 garlic cloves, minced
16 oz. cottage cheese
8 oz. Italian blend shredded cheese
4 oz. Swiss cheese, shredded
1 t. oregano
1/2 t. basil
1/2 t. Italian seasoning
1 T. dried parsley
1/2 t. pepper
1 1/2 t. salt
1 pkg. oven ready lasagna noodles, broken
15 oz. can tomato sauce
14 oz. jar pizza sauce
1 1/2 cups water

Combine all ingredients in your crock pot. Cover and cook on HIGH 4-6 hours or LOW 8-10 hours.

Cajun Seafood Bread

Cajun Seafood Bread. I'm pretty sure that I've never been more excited to try a recipe. So excited, in fact, that I couldn't wait to make it. It was supposed to be served as an appetizer last night, when our friends came over to play cards. Instead, I began preparing this at 11:30 am. My husband walked into the kitchen while I worked. "Hey, I thought that we were having that tonight." He pointed out. I answered, "We are. And we're having it for lunch too." It is so good!

Let me give you a little history. In my hometown there is, or rather was, (I just found out that it's no longer there) a restaurant called Gordy's Sub Pub. I grew up going there. Great pizza and subs. The best. I've sampled a number of items off of the menu, but hands down, my favorite is this Cajun Seafood Bread. My whole family loves it...my dad, my sisters, everyone! I've been thinking of the Cajun Seafood Bread a lot lately. Do you ever have a craving that just sticks with you? Unfortunately, I didn't have a trip "back home" planned until sometime in April. As it turns out, Gordy's Sub Pub burned down last June. It's not even there anymore. I would've been sorely disappointed if I'd driven the 4 1/2 hours home to satisfy my craving. I resolved to make my own. Only, I couldn't get it right. I searched for recipes. I experimented. It just wasn't right. With Cajun Seafood Bread on the meal plan for Friday of this week, I was starting to feel the pressure. And then I had an idea. Why not ask Gordy for the recipe? Through the miracle of Facebook, I found Gordy. In just minutes. Love Facebook. He knows my family, so it's not like I was a complete stranger putting in my friend request. Right? Of course, for the Cajun Seafood Bread recipe, I might've mustered the courage to ask a stranger. I sent him a message asking for the recipe, or at least for some guidance in making this fabulous creation. I didn't really think I'd get the recipe, but I hoped for the best. An hour later the recipe was in my inbox! I couldn't believe it! I had to do a little happy dance and then I called my family back in Indiana to brag and gloat and wave it in front of their faces. Hooray!

Not only is Gordy "king" in the kitchen, he's possibly the world's tallest Elvis impersonator. How cool is that? Thanks, Gordy!




Ready? Please allow me to walk you through the preparation of one of my favorite foods. I should point out that I have cut the recipe in half here. Remember that Spring Break diet? Yeah, this is NOT on it. If I had a whole recipe of this I can guarantee that it wouldn't go to waste.

First you need butter.


And pepper. Cayenne and black.


And garlic. Minced.


Add the garlic and both peppers to the butter. Cook and stir for a couple of minutes.


Now you need Frank's Red Hot. 1 oz. for 1/2 recipe, 2 oz. for a whole recipe. My husband goes through this stuff like water.

Anyone want a shot? I triple dog dare you!


And you need some heavy whipping cream.


Add the whipping cream to the peppery garlic butter.


And the hot sauce. Now you want to give it a stir and cook it until it's just about to boil.


When the mixture is steaming and on the brink of boiling, add in this. What is "this" you might ask. It's a horrible picture and it doesn't really illustrate anything. I got so caught up in visions of sitting down to eat the Cajun Seafood Bread that I stopped thinking about taking pictures. Okay, back to "this". This is a little cornstarch and water. Pour it into the sauce mixture, stirring constantly. When the sauce begins to thicken you'll add in the seafood.


Here's the seafood. I often add my own touch to recipes I prepare. Not with this one. It's perfect just the way it is. However, there is one small deviation from the recipe here. It calls for uncooked shrimp. I found this cooked shrimp on sale at the grocery yesterday. Always frugal, I couldn't resist the bargain.


So, add the shrimp and imitation crab meat to the sauce.


Stir it up and continue to cook until your shrimp is pink (if it's uncooked) and the mixture is heated through.


Now you're ready for the bread. I sliced hoagie rolls in half and arranged them on a baking sheet covered in foil (makes clean up easier). Here's my little trick. I hollow out the bread just a little so I can fit a little more of that yummy Cajun seafood on them.


Now top the bread with the Cajun seafood. This stuff packs some heat, so I made a couple of pizza boats for the kids.


Let's take a closer look.


Now closer. Mmmmm.


Top each with mozzarella and pop them into a 400 degree oven until the cheese is melted and turning brown around the edges.


Now THIS is what I'm talking about! Gordy's Cajun Seafood Bread...and I didn't even have to leave the state.



CAJUN SEAFOOD BREAD
From the cookbook of Gordy Clemens

2 lbs shrimp thawed, raw, peeled and deveined
1 lb imitation crab/seafood, chopped
2 oz Red Hot Sauce (Frank’s)
1 stick butter
½ Tbsp chopped garlic
1/8 tsp Cayenne pepper
½ Tbsp black pepper
2 pints heavy whipping cream
1/8 cup corn starch mixed in
1/4 cup cold water

Directions:

Melt butter over medium heat. Add garlic and both peppers. Blend and cook for a couple of minutes. Add hot sauce and cream and bring as close to a boil as possible without actually boiling the mixture. When it’s steaming and on the brink of boiling, add the cornstarch mixture, stirring constantly. When the mixture begins to thicken, stir in the shrimp and crabmeat and cook until steaming again. Sauce is ready when the shrimp are cooked through(usually 6-8 minutes). Spread mixture over Kaiser rolls or good baking bread and cover with Mozzarella cheese. Bake at 400 degrees until cheese is melted and browning around edges.

Chili Cheese Dogs

I would be kicked off of the Biggest Loser for sure with this dinner. However, since Jillian kicked my hiney in her "30 Day Shred" workout this afternoon, it was my passive aggressive way of retaliating as I shoved this delicious chili cheese dog into my smiling mouth tonight. Look, my love of the chili cheese dog began long ago. When as a little girl, my parents took us to the B&K Root beer Drive-In in my home town. It was a special treat. We'd drive up and teenaged girls would take our order under the glowing fluorescent lights in the stuffy summer heat. Then they'd return to hang a tray of delicious, unhealthy food on our car window. It was all served up with super sweet root beer in their logo-marked glass mugs. Magical. They called them Spanish hotdogs, I believe, but it's basically the same thing. This love of the chili cheese dog followed me into early adulthood, when between the ages of 21 and 24(yes, I was on the 5 year plan) I frequented the most upstanding and classy adult-beverage-serving-establishments of my chosen university for a night of good, clean fun. We'd wander out onto the sidewalks after last call to find an elderly lady selling hotdogs on the corner. She reminded me of the bird lady from Mary Poppins. I was strangely drawn to her. Apparently, I wasn't alone, because there was always a little line. She'd load those dogs with chili sauce, sauerkraut, onions, and whatever else you asked for. Best hot dog I ever tasted. Twice. Ha ha. As I type this I am wondering, what would a little old lady be doing on the street at such an hour? Well, getting rich, of course. Hot dogs and buns are relatively cheap. The ones she sold us weren't. I hope she laughed all the way to the bank.

Tonight I re-visited my old friend, the chili cheese dog. I already had all of the ingredients and I knew this one would be a crowd pleaser.

I started with hotdogs. Here's what happens when my husband goes shopping for a cookout. In his defense, he doesn't want to run out and have hungry guests. He's a good host. He went to GFS and bought bulk. He still fed a crowd and had this pack of 25 hotdogs leftover last summer. I froze them. Today I pulled them out of the freezer for a little while until I could pry a few away from the pack for dinner. I put the rest back in the freezer. I feel a party coming on...


I could have easily opened a can of chili sauce, but honestly, I'm not a fan. As soon as the can opener rounds the corner and the lid pops up, I think Alpo. I can't help it. I decided to make my own. I know. Picky, picky. Lord knows what the hotdog lady was feeding me and now I can't stomach Coney sauce from a can. See what 8-10 years has done to me?

I browned a half a pound of lean hamburger with a cup of diced onion and added my sauce ingredients. Here they are: tomato paste, chili powder, mustard, garlic powder(I only had garlic salt), cumin, sugar, and crushed red pepper.





After I stirred everything together, I used some salt and pepper and a little more sugar until I got the sauce just right.


Then built my chili cheese dogs with the sauce, some shredded cheddar, and lots of diced onion. Honestly, I could've done with some sauerkraut here. Why not? I hope that you enjoy them as much as I did!


Chili Cheese Dogs adapted from Favorite Brand Name Best-Loved Recipes of All Time cookbook

1/2 lb. lean ground beef
1 cup chopped onions
1-6 oz. can tomato paste
1 cup water
2 tablespoons chili powder
1 tablespoon prepared yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
hot dogs
buns
cheese
onions

In a skillet, brown the beef and onions. Stir in tomato paste, water, chili powder, mustard, garlic powder, cumin, sugar, and crushed red pepper. Heat through. Meanwhile, heat or grill hot dogs. To serve, place hot dogs in buns; spoon chili down the center of each.

Serves 10

Sorry Weight Watchers, I'm not gonna go there with the points on this one. I do have a few healthier suggestions:
* Use very lean ground beef or ground turkey in the sauce
* Try fat free or turkey hot dogs
* Use light or whole wheat buns
* Um, sauerkraut is fat free and is high in dietary fiber : )

For a printable copy of this recipe, click here!

Creamy Tomato and Basil Pasta

Tonight it's all about the quick and easy. This Creamy Tomato and Basil pasta is just that. I prefer this dish in the summer with fresh, fragrant, ripe tomatoes. But like I said, quick and easy. I hauled out a big can of diced tomatoes. You'll also need some sun dried tomato vinaigrette and 8 oz. of cream cheese. I got this recipe from Kraft Food and Family, so naturally, the original recipe calls for Kraft dressing. Sorry Kraft, I had a coupon for Ken's this week. I cut some calories here with the fat free dressing and the reduced fat cream cheese.


Combine the dressing, tomatoes, and cream cheese at least 2 hours before you prepare the meal. Salt and pepper to taste. I think next time I'll mince a clove of garlic and toss that in as well. If you're going to work, do it the night before or the morning of this meal so it's ready to roll when you return home.


Really, this is so simple. Boil some salted water. Cook a package of linguine and drain. Now toss it with the tomato/cream cheese mixture.


Chop 1/2 cup of fresh basil and add to the pasta with 1/2 cup of toasted pine nuts. Give it a stir...


And dish it up!


Creamy Basil and Tomato Pasta adapted from Kraft Food and Family

Prep Time: 20 min
Total Time: 2 hr 30 min Makes: 8 servings, 1 cup each

2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Sun-Dried Tomato Dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
1 pkg. (16 oz.) linguine
1/2 cup pine nuts, toasted

TOSS tomatoes with cream cheese, dressing and basil; cover. Refrigerate at least 2 hours.

COOK pasta as directed on package; drain. Place in large bowl.

ADD tomato mixture and pine nuts; toss lightly.

That's it. If you need any instruction on toasting those pine nuts check my Pesto Pasta post here.

I don't have the nutritional info, but I did figure the points based on the use of fat free dressing and lowfat cream cheese.

1 cup = 7 WW points