I am continuing my Eating From My Freezer/ Pantry Challenge. And I am sure that you are as tired of hearing about it as I am doing it! But, I am perservering until the end. This week I am using some of my pantry items. With a little friendly help from some web sites and creative blogs I am whipping up some new and delicious meals! Astrisk (*) items are in my freezer and pantry.
Out To Dinner With The Girls! YEA!!!
Tuna Noodle Casserole
Oven Roasted Broccoli in Garlic Oil
Recipe: Tuna Noodle Casserole
This is an easy pantry friendly recipe from recipetips.com. I have the tuna, noodles, cream of mushroom soup and fried onions.
Lasagne and Chicken Roll-Ups
Steamed Spinach Splashed with Sherry Vinegar
Recipe: Lasagne and Chicken Roll-ups
l box lasagna noodles*
2 cups cooked and shredded chicken ( I am using chiken tenders and making extra for tomorrow's recipe) *
1 15 oz. container of Ricotta cheese
2 cups shredded mozzarella cheese, divided*
1/2 cup shredded parmesan cheese*
3 TBS fresh chopped parsley*
1 tsp salt
1/4 tsp pepper
14 oz. jar of marinara sauce*
1 small jar alfredo sauce ( 1 cup)
Preheat oven 350 degrees.
Cool lasagna noodles according to directions. Drain and place on a sheet pan spritzed with cooking spray.
Mix ricotta cheese, 1 1/2 cups mozzarella cheese, parmesan cheese and egg. When well incorporated, add chicken, parsley salt and pepper and mix gently.
Mix marinara sauce and alfredo sauce together in a bowl.
Pour 1/2 sauce in the bottom of a baking dish and spread evenly.
Spread 1-2 heaping TBS cheese/chicken mixture on a lasagna noodle and roll up. You can secure with a toothpick. (Remove before serving) Put in baking dish on top of sauce. Continue filling and rolling each lasagna noodle. When all noodles are in the baking dish, pour remaining sauce over roll ups and top with 1/2 cup mozzarella.
Bake roll up for 45 minutes.
Mexican Explosion Salad
The Soup is a dry mix that I add chicken broth, cooked chicken* and salsa.
Mexican Explosion Salad is from an earlier menu plan at StoneGable.
Shrimp With Tomato Cream Sauce
Recipe: Shrimp With Tomato Cream Sauce
This delicious looking recipe is from a great blog called Haden News. I can't wait to make this! Thanks,Kendra!
I have shrimp, pene and tomato sauce.
Saturday: Jacquie and Jonathan here!
Roasted Aspargus With Grated Parmasen Cheese
Recipe: Chicken Bangladesh
Chicken Bangladesh is a childhood favorite of my children. Easy and very tasty and perfect for when the kids come home!
6-8 large cooked boneless, skinless chicken breasts, cubed
1- 8 oz. sour cream (I sometimes use a little more)
1 can cream of mushroom soup
1 large pkg. Stove Top Stuffing
Preheat oven 350 degrees.
Make large pkg. Stove Top Stuffing mix according to directions for 12 servings. Set aside.
Mix sour cream and cream of mushroom soup in a large bowl. Set aside
Put chicken in a large baking dish. Top chicken with sour cream/soup mixture. Spread evenly. Top with Stove Top Stuffing- evenly distributed over the top. Bake for 30-40 minutes until bubbling hot and slightly browned.
Recipe: Tiramisu: Jacqueline's favorite!
I love Emerile Lagosse's tiramisu recipe. It is a bit cumbersome and work intensive but it is well worth the effort for a festive ocassion!
Sunday: Soup Day
Nani's Homemade Vegetable Soup
Recipe: Nani's Vegetable Soup
Nani was my wonderful hungarian grandmother. She had an eighth grade education and went to work as a cook. She married and had 4 children. My grandmother lost her oldest son when he was 3 1/2 and her husband when she was 35. She went to work to support her family when it was not popular or usual. During WW2 she worked in a steel factory, replacing men who went to war and after the war worked in food services until she retired. I adored my grandmother! She was kind and steady and a very, very good cook.
This is her veggie soup recipe. I do not have exact measurments. I learned by watching. Just do it! It is not...rocket science.
This soup, made just like Nani, takes a good part of the day. But it tastes like you fussed all day. If you have an afternoon at home this is well worth your time! This is my most requested soup.
3 TBS vegetable oil *
4 soup bones, with meat*
2 lbs stew beef meat
12 cups water (more if pot gets to crowded)
beef bullion- 3 TBS or to make a rich broth*
1 cup dry assorted beans- rinsed*
1/4 cup barley*
2 onions peeled and cut into small pieced*
4 ribs celery, cut into small pieces*
6 large carrots, cut into small rounds*
1 large can (28oz or larger) crushed tomatoes*
1/2 head green cabbage, chopped into small chunks
1 1/2 cups fresh green beans, cut into 1/2 inch pieces
1 med. bag frozen corn*
2 turnips, peeled, cut into small pieces ( do use them, even if you never had before- they give great flavor!)
3 potatoes, peeled, cut into small pieces*
1/2 cup dry macaroni noodles*
1/4 cup alphabet noodles*
1 med. bag frozen peas (I almost forgot them- No peas for me, please! I am a no pea cook!)
In a very large stock pot, heat oil over medium heat and add soup bones. Cook until brown on both sides. Remove. Add stew beef and cook untl browned on all sides. Do not crowd the pot. If necessary work in batches. Add soup bones and beef back to stock pot. Add water and simmer uncovered- do not boil. Simmer for 1 hours, skimming off any scum. Add bullion and taste broth. This broth should be delicate, tasty and beefy. If not adjust with bullion.
Add assorted beans and barley. Cook for 1/2 hour.
While broth is simmering add onions, celery and carrots. Simmer for 20 minutes. Add tomatoes,cabbage and green beans and simmer for 15 minutes. Add corn,peas (if you must!) turnips and potatoes and simmer for 20 minutes. Add macaroni and simmer for 10 minutes Add alphabet noodles, mix and turn off heat. Let soup sit and let alphabet noodles cook in hot soup.
You can simmer things a little longer- just not till they get mushy.
Serve with homemade bread.
Have a Great Week!
I am participating in Menu Monday at Organizing Junkie.