October means Fall is around the corner!!

October 1, 2011 Saturday
Steak with chimichuri and baked potato

October 2, 2011 Sunday
Buda Malotts and Non Malott dinner at Christy's

October 3, 2011 Monday
Fish sticks mac and cheese casserole from HEB

October 4, 2011 Tuesday
Chicken Tetrazzini remade from HEB recipes

8 ounces dry spaghetti

* salt

* black pepper

1/2 red bell pepper, chopped

4 tablespoons butter (1/2 stick)

8 ounces sliced mushrooms

2 1/2 tablespoons flour

1 (10.5 ounce) can condensed chicken broth

3 tablespoons white wine

1/2 cup half and half cream

1/3 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg (I did not use this)

Instructions

Bring 3 quarts water to a boil in a 5-quart pot. Cook pasta according to package directions; drain and set aside.

Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a large, non-stick skillet over Medium heat 3 minutes; spray skillet with non-stick spray. Cook tenders 2 1/2 to 3 minutes per side. Remove tenders to a plate.

Melt 1 1/2 tablespoons butter in skillet; Sauté mushrooms and bell pepper 5 minutes or until tender. Remove vegetables to plate with chicken.

Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute; stir constantly. Gradually stir in broth, and sherry (or wine) until smooth. Simmer 5 minutes or until sauce thickens and reduces slightly.

Stir in cream, Parmesan and nutmeg. Simmer 2 more minutes; season to taste with salt and pepper.

Stir in chicken and vegetables and heat through. Toss with cooked pasta and sprinkle with additional Parmesan, if desired. Serve immediately.


October 5, 2011 Wednesday

October 6, 2011 Thursday



October 7, 2011 Friday
Lasagne from Stoffers...nothing special

October 8, 2011 Saturday
Out to eat and Play in Lockhart

October 9, 2011 Sunday
chicken Tetrazzini for Wendy's Birthday at Moms

October 10, 2011 Monday
Tator Tot casserole

October 11, 2011
Spinach and Brie chicken with Tomato orzo
Ingredients

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice

Directions

Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.



October 12, 2011 Wednesday
Chicken Artichoke and Spanich Calzone
Ingredients

1 (14-ounce) can artichoke hearts, drained and finely chopped $
1/4 teaspoon salt $
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced $
2 cups thinly sliced fresh spinach leaves $
1 1/4 cups (5 ounces) shredded sharp provolone cheese $
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil $
2 teaspoons cornmeal
1 Frozen pizza dough puck

Preparation

Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.


October 13, 2011 Thursday
Spiced Chicken with CousCous

Ingredients

3 cups fat-free chicken broth
2 cups water
1/4-1/2 teaspoon hot pepper sauce
1 1/3 cups couscous
2 teaspoons lemon juice
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
3 zucchini (medium or large cut into strips, see preparation notes below)
2 carrots, cut into 3 inch strips
1/4 cup currants or 1/4 cup dark raisin YUCK - did not add!
3 tablespoons blanched slivered almonds

Spice Blend

1 1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon black pepper


Directions:

1
To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
2
Mix together the spices in a small bowl.
3
Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
4
In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
5
Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
6
Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
7
Using a fork fluff the couscous and place the grains on a serving plate.
8
Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
9
Sprinkle almonds on top.
10
Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.



October 14, 2011 Friday
out to eat

October 15, 2011 Saturday
Chicken Tomato Basil in the Crock Pot
Well crap! I can not find the recipe. I will post later!