Macaroni Grill's Chicken Scallopini

Lemon Butter Sauce
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter (4 sticks)

Chicken and Pasta
6-8 chicken breasts (3-ounces each)
oil, for sauteing chicken
butter, for sauteing chicken
2 3/4 cups flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked (Italian bacon)
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb cappellini pasta, cooked
chopped parsley, for garnish


To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.

To make chicken and pasta:
Cook pasta and drain.
Heat a small amount of oil and two tablespoons butter in a large skillet.
Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
Remove chicken from pan.
Add remaining ingredients to pan.
Heat until mushrooms soften and are cooked. Add chicken back to pan.

To serve:
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust. Add more sauce if needed.
Place chicken mixture over pasta.
Add a little more sauce to each.
Garnish with parsley.

Minestrone With Italian Sausage

McCall's Cookery

1 cup dried white navy beans (Great Northern)

2 cans (10 3/4-oz size) condensed chicken broth, undiluted

Salt

1 lb sweet italian sausage

1 small head cabbage ( 1 1/2 lb)

4 carrots (1/2 lb)

2 medium potatoes (3/4 lb)

1 can (1 lb) Italian-style tomatoes

2 medium onions (1/2 lb)

1/4 cup olive or salad oil

1 stalk celery

2 zucchini (1/2 lb)

1 clove garlic

1/4 teaspoon pepper

1/4 cup chopped parsley

1 cup broken-up thin spaghetti

Grated Parmesan cheese

Day before: In bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day, drain. Turn chicken broth into a 1 quart measure; add water to make 1 quart. Pour into 8 quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to boiling; reduce heat; simmer, covered, 1 hour.

Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour. Drain well. Saute over medium heat until browned all over. Slice sausage 1/4 inch thick on the diagonal; set aside.

Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick. Pare carrots; slice on diagonal 1/4 inch thick. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to soup with tomatoes. Cover; cook 1/2 hour longer.

Meanwhile, peel onions; cut in half; slice thinly. In hot oil in medium skillet, saute onion, stirring, about 5 minutes. Remove from heat. Slice celery, on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper.

Cook slowly, covered and stirring occasionally, 30 minutes. Add sausage; heat through. Serve hot, with Parmesan cheese. Makes 5 quarts, 10 servings.

Pasta Salad with Salami and Cheese

Creative Cooking - Pasta

1 pound pasta shells

6 tablespoons red wine vinegar

salt and petter to taste

1/2 teaspoon paprika

5 tablespoons extra-virgin olive oil

2/3 pound Swiss cheese, cut into strips

1/2 pound salami, cut into thin strips

2 red peppers, seeded and diced

1/2 cup sliced radishes

Cook pasta in boiling, salted water until just tender, following package directions; drain and set aside to cool.

Blend vinegar, salt, pepper, paprika, and oil together. Combine cooled noodles, cheese, salami, diced pepper, radishes, and dressing. Cover and refrigerate until ready to serve.

Broccoli and Gruyere Gratin

Real Simple November 2009

2 large bunches broccoli, roughly chopped (about 12 cups)

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

2 cups grated Gruyere (8 ounces)

Kosher salt and black pepper

Heat oven to 375º F. Fill a large saucepan with 1 inch of water and tit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. lace the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Make Ahead: Leave at room temperature for up to 2 hours or refrigerate for up to 1 day. Bake at 375º F from room temperature, 40 to 55 minutes.

Greek-style Macaroni

This recipe is from the Good Housekeeping's Recipes for 1981.

3 cups elbow macaroni

1/2 pound ground beef or lamb

1 small onion, chopped

1 15 oz. can tomato sauce

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon ground cinnamon

Cheese Sauce (below)

1. Prepare macaroni as label directs; drain. Grease a 13" by 9" baking dish.

2. Meanwhile, in 10 inch skillet over medium-high heat, cook ground beef, onion, and garlic until meat is browned and onion is tender, about 10 minutes, stirring occasionally. Stir in tomato sauce, salt, pepper, and cinnamon; heat to boiling.

3. Preheat oven to 350º F. Place half of macaroni in bottom of baking dish; pour meat sauce over macaroni; top with remaining macaroni. Prepare Cheese Sauce and pour over top of layered macaroni. Bake 30 minutes or until mixture is hot and bubbly.

Cheese Sauce: In bowl with fork, beat 2 eggs and 1/4 grated Parmesan cheese until foamy; set aside. In 2-quart saucepan over low heat, melt 1/4 cup butter; stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg until smooth; gradually stir in 2 cups milk, and cook, stirring constantly, until mixture is thickened and smooth; remove from heat. Into egg mixture, stir small amount of hot sauce; slowly pour mixture back into sauce, stirring rapidly to prevent lumping.

Classic Cobb Salad

Recipe courtesy Emeril Lagasse

Prep Time:

35 min

Inactive Prep Time:

--

Cook Time:

--

Level:

--

Serves:

4 servings

Ingredients

• 2 chicken breasts, skinless and boneless
• Drizzle of olive oil
• Essence, recipe follows
• 1/2 pound raw bacon, diced
• 1/2 cup extra-virgin olive oil
• Juice from one fresh lemon
• 1/2 pound Maytag Blue cheese
• Salt
• Freshly ground black pepper
• 1 avocado, peeled and pitted
• 1 Beefsteak tomato, peeled, seeded and small diced
• 2 hard boiled eggs
• 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Directions

Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoon paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Singapore Noodles with Pork and Vegetables

Singapore Noodles with Pork and Vegetables

8 oz. medium-wide egg noodles
1 tsp Oriental sesame oil (optional)
3 tsp vegetable oil
8 oz. trimmed lean boneless pork loin, sliced thin and cut into ¼ inch strips
1 large onion, halved and cut into ¼ inch wedges
1 medium-sized sweet red pepper, halved, cored, seeded and cut into ¼ inch-wide strips
1 tbsp finely chopped or grated pared fresh ginger
1 clove garlic, finely chopped
1 tsp. curry powder
3 small zucchini (about 5 ounces each), sliced ¼ inch thick
1-1/2 cups chicken broth
1 tbsp cornstarch
1 tbsp reduced-sodium soy sauce
4 large green onions, sliced (1/2 cup)

1. Bring large pot of water to boiling. (Prepare other ingredients while waiting). Add noodles to boiling water; cook following package directions. Drain. Return to pot; stir in Oriental sesame oil, if using. Cover pot.

2. Heat 2 tsp. vegetable oil in large, heavy skillet or wok over moderately high heat. Add pork; stir-fry just until cooked through, about 2 minutes. Remove pork with slotted spoon to bowl. Add remaining tsp. oil to skillet. Add onion and red pepper; stir-fry 2 minutes. Add ginger, garlic and curry; stir-fry 1 minute. Add zucchini; stir-fry 1 minute. Remove from heat.

3. Stir together a little chicken broth, cornstarch and soy sauce in small bowl until smooth. Stir in remaining broth. Add to vegetables. Cook over medium heat, stirring constantly, until sauce thickens and boils 1 minute. Add noodles, green onion and pork. Heat to serving temperature. Serve immediately.

Makes 4 servings. Recipe can be halved or doubled.
Nutrient Value Per Serving: 397 calories, 24 g protein, 11 g fat, 51 g carbohydrate, 575 mg sodium, 90 mg cholesterol. If you’re doing Weight Watchers, it’s 9 points per serving.

Source: The Family Circle Cookbook New Tastes for New Times

Emeril's Stuffed Peppers

Randazzo's has red and yellow peppers on their day old shelf 5/99¢. Here is a great recipe to use them in.

Sausage Stuffed Bell Peppers

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 medium green bell peppers
• 8 ounces ground pork sausage
• 1 1/2 cups chopped onions
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups cooked long-grain rice
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon Essence, plus more for seasoning, recipe follows
• 1/4 cup chopped green onions, green part only
• 1 tablespoon chopped parsley leaves
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons grated Parmesan
• 4 teaspoons unsalted butter

Directions

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Taco Salad

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 ripe tomatoes, diced
• 1/2 pound sharp Cheddar, diced
• 1 large onion, diced
• 1 head iceberg lettuce, washed, drained and shredded
• 1 pound lean ground beef, browned, crumbled and drained
• 1 cup salad dressing (recommended: Catalina)
• 1 (7-ounce) bag taco flavored chips, crushed
• 1 cup salsa
• Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Randazzo's had white asparagus on their discounted shelf yesterday, so I am going to give this recipe a try. I found it on Rachael Ray's Blog.

Risotto with Roasted Asparagus

1 bunch asparagus ( I look for the thinnest stalks I can find)

4 tbsp. extra virgin olive oil, divided

1 tsp. salt

1/2 tsp. pepper

1 cup yellow onion, small dice

1 1/3 c. Arborio rice

1/2 c. dry white wine (I use Pinot Grigio)

4 c. chicken stock

4 tbsp. unsalted butter

1 c. grated parmesan cheese

Chopped parsley and grated parmesan for garnish (optional)

Preheat the oven to 375 degrees.

Cut off the tough bottom portion of the asparagus, place on a rimmed baking sheet, toss with 2 tbsp. olive oil and the salt and pepper. Spread out flat on the sheet pan and roast for 20 to 30 minutes depending on the thickness of the stalks until the asparagus is tender and slightly browned remove from the oven and let cool.

In a 2 qt. sauce pan, heat the chicken stock until just warm. Do not boil.

In a large skillet or 4 qt. saucier, heat the remaining olive oil on medium, add the onions and stir until the onions become clear. Add the rice and stir to coat, heat through until the outer coating of the rice gets clear and then add the wine. Stir the rice until most of the wine has been absorbed. Add 1 c. of warmed stock to the pan and continue stirring until most has been absorbed. Continue adding stock, 1/2 c. at a time until the rice becomes tender and creamy. You may not use all of the stock. That’s okay as long as the rice is done. Chop the asparagus into 1 inch pieces and add to the risotto, add the butter and finally, stir in to the parmesan cheese. Serve in warmed bowls. Add the chopped parsley and more parmesan to taste.

My pantry is overflowing. I am going to try to clear it out before purchasing anything else (unless it's free, of course). I have more bottles of Frank's than I care to count. Here is what I am making tonight to use some of it up. Recipe is from Clean Eating.

Buffalo Chicken

4 tbsp hot sauce

1 tbsp olive oil

1 tbsp paprika

4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut ito 3" pieces

Cooking Spray

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pour hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours.

Preheat oven to 400ºF. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake for 8 to 10 minutes or until chicken is cooked through (no need to flip).

And to use up my Blue Cheese and Heavy Whipping Cream, serve with:

Blue Cheese Dressing

4 ounces blue cheese, chopped

1 cup mayonnaise

1 cup heavy cream

2 tablespoons vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

pinch of tarragon

Place the cheese, mayonnaise, heavy cream, vinegar, salt, pepper and tarragon in the bowl of a food processor fitted with a steel blade. Process until smooth.

Weekly Meal Plan 5/16/10 - 5/22/10

Sunday

Rocky Mountain Sirloin Tip Steak Stew

Fresh Bread

Monday

Mexican Black Bean Lasagna

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can whole kernel corn, drained and rinsed

2 (10 oz.) cans diced tomatoes with green chilies, drained

1 cup ricotta cheese

1/2 cup sour cream

1/2 teaspoon ground cumin

8 (6 inch) corn tortillas

1 cup mexican-style cheese blend

Preheat oven to 375º. Spray a 9x5 inch loaf pan with nonstick cookin spray. In a large bowl, combine beans, orn and tomatoes. In a small bowl, stir together ricota, sour cream and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about 1/2 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through and cheese is melted.

Tuesday

Herbed Chicken use the leftover chicken for the salad on Friday

Salad

Rolls

Wednesday

Hamburgers with Homemade Hamburger Buns

French Fries

Cole Slaw

Thursday

Better Than Olive Garden Alfredo Sauce

Salad

Bread Sticks

Friday

Chicken Salad

Cinco De Mayo

I wasn't thinking when I made this week meal plan. Today is Cinco De Mayo. Here is a quick easy recipe with ingredients you may have on hand.

Black Bean Quesadillas

Enjoy!

Weekly Meal Plan 5/2/10 - 5/8/10

Sunday

Root Beer BBQ Chicken

For the Chicken:

1 Chicken, cut into 8 pieces (3 1/2 lb.) - I am using drumsticks and thighs

Vegetable oil

Salt Pepper

For the Root Beer Sauce:

1/2 cup diced onion

1 Tbsp. minced garlic

1 Tbsp. olive oil

2 cups root beer

3/4 cup ketchup

1/2 cup cider vinegar

1/4 cup brown sugar

1/4 cup prepared yellow mustard

2 Tbsp. molasses

1 Tbsp. Worchestershire sauce

1 tsp. red peper flakes

Juice of 1/2 lime

Preheat oven to 400º

Coat chicken with vegetable oil, salt, and pepper; arrange on a baking sheet and roast 45 minutes.

Make the Sauce: Saute onion and garlic for the saue in olive oil over medium heat 2-3 minutes. Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes. Stir in ketchup, vinegar, brown sugar, mustard, molasses, Worcestershire sauce, and pepper flakes; simmer 5 minutes. Remove pan from heat and add lime juice.

Preheat Grill to medium-high

Dip chicken into BBQ sauce to coat, then grill, covered, for 5 minutes. Dip pieces in sauce again, turn over and grill until charred and crisp, 5 minutes more.

Sliced Tomatoes

Potato Salad

Monday

Nachos

Tuesday

Stuffed Crust Pepperoni Pizza

Salad

Wednesday

Blackened Ham with Sweet Potato Salad

For the Sweet Potato Salad:

1/2 lb. sweet potato, peeled and ut into 1/2 inch cubes

1 cup diced fresh pineapple

2 Tbsp. chopped fresh parsley

1/4 cup mayonnaise

2 Tbsp. plain yogurt

2 Tbsp. sugar

1 tsp. fresh lime juice

1/4 tsp. vanilla extract

Salt and White pepper to taste

For the Ham Steak:

2 tsp. brown sugar

1 tsp. each paprika, garlic powder, black pepper, dried thyme

1/2 tsp. cayene pepper

1 center-cut ham steak (16-20 oz)

Preheat grill to high.

Boil sweet potatoes in a pot of salted water until tender, 10 minutes. Drain and let cool. Combine potatoes with pineapple and parsley in a bowl.

Whisk together mayonnaise, yogurt, sugar, lime juice, vanilla, salt and white pepper; toss with the potato mixture.

Combine brown sugar, paprika, garlic powder, black pepper, thyme and cayenne for the blackening spice mixture. Rub the mixture on both sides of the ham steak. Grill ham, covered, until the edges of steak begin to curl; flip steak and grill 1-2 more minutes.

Thursday

Easy Chicken Pot Pie

Friday

Macaroni & Cheese

Toasted Bread Crumbs
1 C. fresh bread crumbs from French or Italian Bread
1 1/2 Tbsp. Butter
Macaroni and Cheese
Salt
1/2 lb. Elbow Macaroni (my preference is Barilla)
4 Tbsp. Butter
2 large eggs
1 can (12 oz.) Evaporated Milk, heated to warm
1/4 tsp. hot red pepper sauce
Ground black pepper
1 tsp. dry Mustard
10-12 oz. (3 cups) mild cheddar, American or Monterey Jack Cheese

Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small backing pan set aside. Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl. Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.

Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place p an of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs.

Saturday

Go out to eat - keep your kitchen clean for Mothers Day!

Weekly Meal Plan 4/25/10 - 5/1/10

Sunday

Chuckeye Roast

Roasted Vegetables

Mashed Potatoes

Grands Biscuits

Monday

Grilled Chicken breast (make extra for Wednesday)

left over Mashed Potatoes

Grilled Asparagus

Tuesday

Macaroni & Cheese

Toasted Bread Crumbs
1 C. fresh bread crumbs from French or Italian Bread
1 1/2 Tbsp. Butter
Macaroni and Cheese
Salt
1/2 lb. Elbow Macaroni (my preference is Barilla)
4 Tbsp. Butter
2 large eggs
1 can (12 oz.) Evaporated Milk, heated to warm
1/4 tsp. hot red pepper sauce
Ground black pepper
1 tsp. dry Mustard
10-12 oz. (3 cups) mild cheddar, American or Monterey Jack Cheese

Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small backing pan set aside. Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl. Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.

Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place p an of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs.

Wednesday

Chicken Cordon Bleu Pizza

Salad

Thursday

Hot Dogs w/ Hot Dog Sauce - make sauce ahead if you don't have some already in the freezer

Tator Tots

Cole Slaw

Friday

Spiced Tilapia with Honeyed Mango-Lime Sauce

Salad

Saturday

Eat up all your leftovers!

Weekly Meal Plan 4/11/10 - 4/17/10

Sunday

Southwestern Flat Iron Steak Fajitas

Monday

Grilled Chicken

1 1/2 - 2 lbs. Boneless Skinless Chicken Breasts

Italian Dressing

Marinate Chicken Breasts in Italian Dressing. Grill.

Baked Potatoes (bake them on the grill)

Frozen Vegetable of your choice

Tuesday

Ham and Pea Pasta

2 tablespoons butter

1 teaspoon crushed red pepper

8 slices Danish ham (sandwich style), cut into 1/2 inch squares (I am using left over ham)

1 cup heavy cream

1/4 to 1/2 cup grated Asiago cheese

1 cup frozen peas

4 cups cooked rotini or other pasta

Brown butter in a large skillet. Add pepper and ham. Toss to coat and to separate ham pieces. Add cream and simmer until cream sauce has thickened enough to coat the back of a spoon. Add cheese and peas. Leave the pan on the heat just long enough to cook the peas. Add the pasta. Toss to coat. Serve with garlic bread.

Wednesday

Meatloaf Florentine

2 pounds lean ground beef

1 (10 oz.) box frozen spinach, thawed, water squeezed out

1 pound (4 cups) Mozzarella cheese, shredded

1 egg

1 medium onion, chopped

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon garlic, chopped

Preheat oven to 350ºF. Lightly oil 2 loaf pans.

Mix all ingredients together in a large bowl. Place in loaf pans and bake for 45 to 60 minutes.

One loaf is enough for my family. I will bake one and freeze one for later use.

Mashed Potatoes

Frozen Vegetable