Happy Thanksgiving!
One thing I love about the Thanksgiving holiday is celebrating with family for a whole week. I've put a menu together and thought I'd share it with you. I will post some recipes in the days to come.
Monday supper - Meatless black bean and cheese enchiladas
Tuesday supper - Fish fry and stuffed green peppers
Wednesday breakfast - cinnamon rolls (recipe on previous post)
lunch - Ham sandwiches on Hawaiian rolls
supper - Pasta, meatballs, salad, apple pie
Thursday breakfast - baked oatmeal (recipe on previous post)
lunch - Turkey, sweet potato casserole, mashed potatoes, green beans
supper - Leftovers
Friday breakfast - French toast and bacon
lunch - Panini (recipe on previous post)
Supper - homemade pizza (sausage, pepperoni, cheese)
Saturday breakfast - Buttermilk pancakes
noon - Hanky Pankies sandwich bites
supper - Teryaki Chicken and rice
I hope your menu planning is going well! I'd love to hear what you are cooking this week!
Happy Thanksgiving!
Laura
Monday, November 21, 2011
Tuesday, October 4, 2011
Laura's Homemade Granola
1/2 cup raw sunflower seeds
1/2 cup slivered almonds
1/4 sesame seeds
1 T. wheat bran
1 cup golden raisins
1/2 T. cinnamon
3 cups old fashioned oatmeal
Stir all ingredients above in large bowl.
In a small bowl, mix the following.
1/2 cup honey
2 T. orange juice and/or apple juice
Add honey mixture to dry mixture and mix together. Spread oatmeal mixture in two large cookie sheets or jelly roll pans. Bake at 350 degrees for 20 minutes. Remove to stir and cook another 10 - 20 minutes until golden brown.
Serve with yogurt, ice cream, milk, or plain. Great for all meals and snacks throughout the day! Experiment with other natural ingredients such as flaxseed, walnuts, dried cherries, etc. All these ingredients can be found at Sprouts, however, most can be found at any grocery store.
Wishing you good health and happiness!
1/2 cup slivered almonds
1/4 sesame seeds
1 T. wheat bran
1 cup golden raisins
1/2 T. cinnamon
3 cups old fashioned oatmeal
Stir all ingredients above in large bowl.
In a small bowl, mix the following.
1/2 cup honey
2 T. orange juice and/or apple juice
Add honey mixture to dry mixture and mix together. Spread oatmeal mixture in two large cookie sheets or jelly roll pans. Bake at 350 degrees for 20 minutes. Remove to stir and cook another 10 - 20 minutes until golden brown.
Serve with yogurt, ice cream, milk, or plain. Great for all meals and snacks throughout the day! Experiment with other natural ingredients such as flaxseed, walnuts, dried cherries, etc. All these ingredients can be found at Sprouts, however, most can be found at any grocery store.
Wishing you good health and happiness!
Gouda Pasta with Chicken
1/2 stick of butter
4 T flour
4 cups milk
1 large wedge Gouda cheese, grated
1 cup Parmesan cheese, grated
pinch of nutmeg
salt to taste
pepper to taste
2 chicken breasts, grilled
Italian bread crumbs for garnish
1 lb. short pasta (ie. farfalle, shells, mastaccioli)
Season chicken breasts with olive oil, salt, and pepper. Grill on low heat for approximately 1 hour. Cut chicken into cubes or small slices and set aside. (The chicken can be cooked ahead of time and refrigerated until ready to use.)
Boil pot of water, add pasta, and cook 7 minutes or until al dente. In a separate pot, melt butter, stir in flour, and slowly add milk. Cook on medium heat until the mixture thickens, stirring constantly. Stir in Gouda cheese and Parmesan cheese, salt, pepper, and nutmeg. Place cooked pasta in a large baking dish. Pour cheese mixture over pasta. Sprinkle Italian bread crumbs on the top before baking.
Bake pasta at 400 degrees until the surface starts to brown and look crispy, approximately 20 - 30 minutes. Remove from oven and serve.
Buon appetito!
4 T flour
4 cups milk
1 large wedge Gouda cheese, grated
1 cup Parmesan cheese, grated
pinch of nutmeg
salt to taste
pepper to taste
2 chicken breasts, grilled
Italian bread crumbs for garnish
1 lb. short pasta (ie. farfalle, shells, mastaccioli)
Season chicken breasts with olive oil, salt, and pepper. Grill on low heat for approximately 1 hour. Cut chicken into cubes or small slices and set aside. (The chicken can be cooked ahead of time and refrigerated until ready to use.)
Boil pot of water, add pasta, and cook 7 minutes or until al dente. In a separate pot, melt butter, stir in flour, and slowly add milk. Cook on medium heat until the mixture thickens, stirring constantly. Stir in Gouda cheese and Parmesan cheese, salt, pepper, and nutmeg. Place cooked pasta in a large baking dish. Pour cheese mixture over pasta. Sprinkle Italian bread crumbs on the top before baking.
Bake pasta at 400 degrees until the surface starts to brown and look crispy, approximately 20 - 30 minutes. Remove from oven and serve.
Buon appetito!
Wednesday, July 20, 2011
Asian Lettuce Wraps
This dish is a hit! If you like PF Chang's lettuce wraps, you will LOVE these!
1/2 cup finely chopped carrots
1/2 cup water
1 (20 oz) package of ground turkey
1 cup chopped shiitake mushrooms (optional)
1 (8 oz) can water chestnuts, drained, and chopped
3 garlic cloves, minced
2 Tbl minced fresh ginger
1/3 cup teriyaki sauce
3 Tbl creamy peanut butter
1 Tbl sesame oil
1 Tbl rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg or boston lettuce, separated into leaves
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat and cook, stirring occasionally, for 4 minutes. Add green onions, and cook 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.
Makes 4-5 servings.
Enjoy!!
1/2 cup finely chopped carrots
1/2 cup water
1 (20 oz) package of ground turkey
1 cup chopped shiitake mushrooms (optional)
1 (8 oz) can water chestnuts, drained, and chopped
3 garlic cloves, minced
2 Tbl minced fresh ginger
1/3 cup teriyaki sauce
3 Tbl creamy peanut butter
1 Tbl sesame oil
1 Tbl rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg or boston lettuce, separated into leaves
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat and cook, stirring occasionally, for 4 minutes. Add green onions, and cook 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.
Makes 4-5 servings.
Enjoy!!
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