Sunday, November 14, 2010

MPM # 27 - with recipes from this week and last week!

It's Sunday evening and we just finished the last meal of my MPM # 26. The meal was "Chicken and Shrimp Jambalaya" (recipe below). It was not a hit - none of us enjoyed it (and my Husband and I do like Cajun). Friday's Chinese Takeout Lemon Chicken was well received but I found it bland and uninspired. Monday's "Meatloaf" turned into a Grilled Cheese night as I was sick in bed with a migraine. The hamburger was used on Tuesday on an impromptu "Salisbury Steak a la Corrie". Our pizza party was a great hit (as it always is) and the pizza was extra tasty this week (even if I thought the crust was going to be TOUGH). The minestrone soup is back on the menu this week as Mom, TroubleMaker and I went for a late lunch out on Thursday and our tummies were too full for soup!

I promised the recipe for my "Chicken Pita Wraps" and I've included it below too.

Here is what is on tap at our house this week. My glorious four day weekend is coming (too quickly) to an end but what can you do?

November 15 to 21

Monday Pork Medallions with Cranberry Stuffing
Tuesday Crock pot Angel Chicken with pasta
Wednesday Minestrone Soup with Grilled Cheese Sandwiches
Thursday Beef with Snow Peas over rice
Friday to be determined
Saturday to be determined
Sunday Roast beef with potatoes & carrots

Cereal, toast, bagels, muffins, Pancakes, Bacon & Eggs

For more great ideas, recipes and lots of links, check out the Org Junkie's Menu Plan Monday. Have a super week and see you next week!

Chicken & Shrimp Jambalaya
1 lg onion, chopped
1 cup celery, sliced
1 14oz can of diced tomatoes
1 14 oz can chicken broth
1/2 can tomato paste
1 tbsp Worcestershire sauce
1.5 tsp Cajun seasoning
1 pound skinless, boneless chicken, cut into 3/4" pieces
2 cups instant rice
8 oz cooked & deveined shrimp
3/4 cup chopped green pepper
1. Combine onion, celery, tomatoes, broth and tomato paste. Add Worcestershire sauce and Cajun seasoning in a slow cooker. Stir in the chicken.
2. Cover and cook on low heat for 5 to 6 hours (or high for 2.5 to 3 hours). Stir in rice, shrimp and peppers. Cover and let stand for 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.
Adapted from an original recipe from Better Homes & Garden's Special Interest Publication Slow Cooker Favourites 2008

Salisbury Steak a la Corrie
1 lb hamburger
1/2 roll (approx. 40 crackers) saltines
1 egg
1 tsp minced garlic
1 tsp parsley
1/2 tsp seasoned salt
1/4 tsp black pepper

Combine above ingredients and form into 6 large, thin hamburger like patties.

Brown each side in a large frying pan. When browned, add two cans of Franco's Beef Gravy. Cover and simmer 15 minutes or until patties are cooked through.

Serve on toasted Texas sliced bread.

Chicken Pita Wraps

3 med. skinless, boneless chicken breasts
Season salt, pepper, garlic powder, parsley
1/2 cup water
1/2 red pepper, sliced into strips
1/2 green pepper, sliced into strips
1/2 red onion, sliced into rings
1/4 cup Italian salad dressing

6 Greek style pitas
Crumbled feta
4 lg leaves of Romaine
2 or 3 Roma tomatoes, sliced
1/2 English cucumber, peeled and sliced

1/2 cup Miracle Whip
1 to 2 tsp Minced garlic
1 tsp parsley
1/2 tsp salt
1/4 tsp black pepper
Combine all dressing ingredients well and refrigerate until dinner time.

1. Poach chicken in a large frying pan - when party cooked, sprinkle with seasonings to taste. Turn and season other side. Continue cooking until water evaporates and breasts brown slightly.

2. When cooked, slice into thin strips. Continue or refrigerate until dinner time.

3. Saute peppers and onions until tender, add chicken and warm. When nearly done, add dressing. Cover and heat through.

4. Warm pitas in oven. When warm, 'butter' pita with dressing, add chicken filling and top with fillings. Fold in half and enjoy!

Minestrone Soup

8 cups water
4 tbsp Beef or Vegetarian bouillon
14 oz can tomato sauce
1 cup carrots, sliced
1 cup celery, sliced
1/2 cup onion, diced

14 oz can kidney beans or Three Bean chili beans
2 cups green beans

1 cup pasta
1.5 tsp salt
1.2 tsp pepper

1. Saute onions & celery. When tender, add stock & carrots. Simmer about 20 minutes (or until carrots are nearly tender). Add both types of beans, return to a boil and cook until green beans are tender.

2. Add pasta and salt & pepper. Cook until pasta is tender.

You can also add a can of diced tomatoes but you will need to adjust the seasonings and REDUCE the amount of water (by about 1.5 cups) to enhance the flavour.

Angel Chicken
3 med chicken breasts, boneless & skinless, cut in half
1 8oz package of sliced white mushrooms
1/4 cup butter
1 0.7 ounce package of dry Italian salad dressing mix
1 10 ounce can of Golden mushroom soup
1/2 dry white wine
1/2 an 8 ounce tub of cream cheese with chive and onion

1. Place chicken and mushrooms in a crock pot. Melt butter in a medium saucepan, stir in dressing mix. Stir in soup, white wine and cream cheese until combined. Pour over chicken.

2. Cover and cook on low for 4 to 5 hours.

3. Serve chicken and sauce over rice or cooked Angel hair pasta

Original recipe from Better Homes & Garden's Special Interest Publication Slow Cooker Favourites 2008

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