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Monday, October 24, 2011

Mealtime Monday

It's Fall, and it's cool, and I am learning to master the crockpot.

This week is soup/stew week, although that is really just more work, cuz D. and J-Dog won't eat most soup. But hey, maybe if they are offered it 12-15 times (like the "experts" say) they will get sick of me asking and just eat it.

Tomato Basil Ravioli Soup (for the crockpot)
2 Tbsp butter
3 (14 1/2 oz) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 Tbsp brown sugar
1 Tbsp tomato paste
2 Tbsp flour
3 cups chicken broth
2 bay leaves
1/2 cup
evaporated milk
12 oz frozen ravioli
1 1/2 tsp dried basil

Melt butter in skillet.  Add tomatoes, onions, tomato paste, 1/2 tsp salt and cook for about 5 minutes over medium heat.  Stir in the flour and cook for 1 minute longer.  Whisk in 1 cup of broth.  Transfer contents of skillet to the
slow cooker.  Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker.  Cover and cook on LOW for 4-6 hours.  Discard the bay leaves.  Pour contents of slow cooker into a food processor or blender.  Blend until smooth.  Pour back into the slow cooker.  Stir in the milk, basil and ravioli.  Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through.  Salt and pepper to taste.

Potato Cheese Soup
2 c.                  Chicken Stock
3                      Bay leaves
2 c.                  Milk
1/4 tsp.            white pepper (black works too)
4 tbsp.             Butter
4-6                   potatoes, diced
1/4 c.                Flour
½ tsp.              Salt

Heat chicken stock & milk in sauce pan over medium heat -almost boiling

In a large stock pot, melt butter and flour to make a roux (like a paste) Stir vigorously to blend;
add bay leaves, white pepper, potato and salt; pour milk and chicken stock into large stock pot with other ingredients

Simmer 15-20 minutes on low heat- it’s ready when potatoes are soft. Mash potatoes into soup.
Serve in bread bowls, topped with sour cream, cheese, onion, bacon bits (opt.)

Crock-pot Cream Cheese Chicken (crockpot)
Good Things Utah
Serves 6-8; can be cut in half

8 (or 4)     chicken breasts
2 (or 1)     8 oz. Pkg. Cream cheese
2 (or 1)     pkgs. Dry Italian seasoning/dressing mix
2 (or 1)     cans cream of mushroom soup

Soften cheese in microwave
Mix soup, cheese and Italian seasoning together
Place chicken in crock-pot and pour sauce over meat

Cover and cook 4-6 hours
Serve over rice or pasta

Sweet ‘N Sour Meatballs (can be done in crockpot, or pan)

1 can          Pineapple chunks
2 Tbsp.      Cornstarch
1/4 cup       Vinegar
1/4 cup       Brown sugar
2 Tbsp.      Soy sauce
1 cup          Coarsely chopped green pepper

2/3 cup       Canned milk
1 ½ lb.       Hamburger
½ cup         Chopped onion
2/3 cup       Cracker crumbs
1 tsp.          Salt

Drain the pineapple.  Add enough water to syrup to make 1 cup liquid.  In saucepan, combine liquid, cornstarch, vinegar, brown sugar, and soy sauce.  Heat until thickened and clear.  Add pineapple and pepper.  Brown meatballs and drain.  Add sauce.  Cover and simmer on low for 15 minutes.  Serve over rice.

Cookie Salad
1 cup           grapes, halved
1 cup           strawberries, sliced
1 cup           bananas, sliced
1 cup           apples, cut into bite sized pieces
8 oz.           Cool Whip
1 pkg.         Shortbread cookies w/ fudge (such as Keebler Fudgestripe cookies)
1 package  Mini Marshmallows, used colored marshmallows for variety

Cut up all fruit, mix in Cool Whip. Break up cookies into small pieces, stir into mixture. Add Marshmallows

T.G.I. Friday's Pecan-Crusted Chicken Salad



4 four-oz. Chicken breasts
3 cups chopped pecans
2-cup flour
3 large eggs
1 oz. Milk

Glazed pecans

1 cup chopped pecans
¼ cup dark brown sugar
1 tbsp. Water

1 head romaine lettuce
¼ cup balsamic vinaigrette dressing
1 can mandarin oranges
½ cup craisins


Chicken breasts

Mix 2 cups pecans with 1-cup flour and pulsate in blender or food mill. Mix eggs and milk for batter

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Sauté chicken breasts in vegetable oil over medium heat until browned on both sides.

Bake chicken breasts in oven at 350° for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans
Mix chopped pecans with brown sugar and water and heat, set aside.

Toss romaine lettuce with: Glazed pecans, Balsamic vinaigrette, Mandarin oranges
Craisins, Bleu cheese crumbles,Top with sliced chicken

Watch for our next post on how we handle Halloween on a weekday......

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