Tuesday, March 4, 2014

Spinach Po' Boy

I would modify this recipe by using much letter butter and go a little lighter on the cheese. This filling would also be good on a panini. 

Ingredients

1 loaf (8 ounces) unsliced French bread
1/2 cup butter, divided
1/3 cup chopped green onions
6 cups fresh spinach, coarsely chopped
1/2 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese

Directions

Cut bread in half lengthwise; spread cut sides with half of the butter. Set aside.

In a large skillet, cook onions in remaining butter over medium heat for 4-5 minutes or until tender. Add the spinach, garlic powder and hot pepper sauce; cook and stir 3 minutes longer or until spinach is tender.

Spread over bottom half of loaf; sprinkle with cheeses. Replace bread top. Wrap in foil; place on a baking sheet. Bake at 375° for 20 minutes. Open foil; bake 5 minutes longer or until golden brown.
 
Yield: 6 servings. 

Recipe Source: Taste of Home

Monday, March 3, 2014

Unstuffed Cabbage Rolls


Photo borrowed from 50 Plus Getting Fit (will take my own once I make it)


Ingredients:

1 1/2 to 2 pounds lean ground beef 

1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.


Yield: Serves 6 to 8


Recipe Source - https://www.facebook.com/50plusgettingfit 

What's for Dinner Menu Plan

March definitely came in like a lion in Southwest Missouri. Saturday was actually a beautiful day, with a high of 53. Starting on Saturday night, we had thunder sleet (yes, there really is such a thing) until early Sunday morning, and then continued to have sleet all day, giving us about 3 inches of sleet cover on the ground. Sunday night, a huge band of snow came through, adding about 6 inches of snow on top, which then blew and drifted all over the place. Crazy! So, I am now at snow day #14 for the school year. At least I will have plenty of time to cook today. :)

This is a view just out of our neighborhood that my husband took on his way to work.

This is the view out my back door.


I have a new pasta recipe I'm trying today (Mom, this would work for your meatless Friday - I do meatless on Monday). We'll see how it goes. Luckily, I have leftovers in the fridge from last night if it turns out bad. ;)

Here's what I have on the menu this week. I'm not going to list it by days, especially since this snow could mess with my schedule. Look at last week's post to see my general weekly plan based on main entree. I don't have a pork night listed this week because of the amount of leftovers that will be created by the other dishes. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 


Beef - Brisket with Burgundy Sauce, Broccoli, Salad 

Meatless - Orzo Mac and Cheese with Fire Roasted Tomatoes (new), Salad, Strawberries


Chicken - Creamy Swiss Chicken Breasts (didn't get to it last week because of an unexpected event), Rice, Green Beans, Salad

Fish - Grilled Mahi Mahi (yes, I'm really going to cook it this time), Brussels Sprouts, Salad, Fruit


For more menu ideas, visit orgjunkie.com.

 

Friday, February 28, 2014

Orzo Mac and Cheese with Fire Roasted Tomatoes & Spinach

Grownup twist on mac and cheese. This makes a large portion (8 servings), so you might want to cut recipe in half for a smaller family like mine.



Ingredients:
16 ounces orzo pasta
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
8 ounces sharp white cheddar cheese, shredded
6 ounces Monterey Jack cheese, shredded
1/2 cup crumbled Feta cheese
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 (14 oz.) can fired roasted diced tomatoes
2 cups baby spinach, chopped
1/2 cup Parmesan cheese

Directions:
  1. Spray a 9x13 inch pan with cooking spray; set aside.
  2. Cook the orzo according to the package directions; drain.
  3. While the orzo cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the butter.
  4. Whisk in the flour until smooth and cook and stir for an additional 1-2 minutes.
  5. Stir in the milk, whisking constantly, until smooth. Cook, stirring frequently, for an additional 4-5 minutes, until mixture is thickened.
  6. Remove from heat and stir in the white cheddar and Monterey Jack cheese. Continue stirring until the cheese is completely melted. Stir in the Feta cheese.
  7. Stir the oregano, thyme, salt and pepper into the cheese sauce. Add the diced tomatoes (undrained) and the chopped spinach. Stir the mixture until the spinach has wilted slightly.
  8. Stir the cooked orzo into the cheese sauce. Preheat the broiler.
  9. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan cheese.
  10. Broil for 2-3 minutes, or until the top is bubbly and lightly browned. Alternately, you can bake in a 400 degree oven for 15 minutes instead of broiling. 
Recipe adapted from Let's Dish

Monday, February 24, 2014

What's for Dinner Menu Plan

It felt like spring arrived in the Ozarks the Saturday, so the hubby and I took advantage of the warmth and went for a motorcycle ride and hike to Withrow Springs, Arkansas. It was wonderful to be outside again. Unfortunately, winter is back again this week, but such is the weather in Southwest Missouri. You definitely never get bored. :)



My meals this week will be pretty simple, but I do have them planned. I'm following a pretty simple method for meal planning now that Corey is gone. I basically plan around the main dish. Here is basically what I do:

Sunday - Beef
Monday - Meatless
Tuesday - Pork
Wednesday - Chicken
Thursday - Fish
Friday - Date Night (This doesn't mean we go out, it just means I don't cook. :) We often do takeout or eat soup and sandwiches. )
Saturday - Leftovers or homemade pizza - we do lots of hiking and riding on the weekends, so I try to keep Saturday simple.

Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

Sunday - We ate Lasagna Spaghetti at my mom's. :)

Monday - Baked Potatoes topped with broccoli and cheese, Salad, Strawberries

Tuesday - Crockpot Golden Mushroom Pork Chops, Mashed Potatoes, Brussels Sprouts, Salad

Wednesday - Creamy Chicken Breasts, Rice, Green Beans, Salad

Thursday - Grilled Mahi Mahi (didn't cook it last week), Grilled Asparagus, Salad, Fruit

Friday - Date Night

Saturday - Leftovers

For more menu ideas, visit orgjunkie.com.

Sunday, February 16, 2014

What's for Dinner Menu Plan

It looks like we are finally coming out of the deep freeze in southwest MO. The long-term forecast has us in the 50s and 60s for much of the week. I will take that for a birthday present. :) I've got a couple of grilling days on the menu to celebrate the warm weather.

Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

Sunday - Grillled Sirloin Steak (just marinade in Sundried Tomato dressing and throw on the grill), Ultimate Twice Baked Potatoes, Green Beans, Salad

Monday - Southwestern Beans with Saffron Basmati Rice, Salad, Strawberries

Tuesday - Birthday dinner - I'm not cooking! ;)

Wednesday - Feta and Bacon Stuffed Chicken Breasts, Brussels Sprouts, Salad

Thursday - Grilled Mahi-Mahi, Grilled Asparagus, Salad, Strawberries

Friday - Date night

Saturday - Leftovers or Homemade Pizza

For more menu ideas, visit orgjunkie.com.

Thursday, February 13, 2014

Cherry Pie Bars

Great for a Valentine's Day treat!



Ingredients:
1 cup of butter softened
2 cups of sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract

1/2 tsp salt
3 cups all purpose flour
2 cans of cherry pie filling 


Directions:

Preheat Oven to 350F

In a mixing bowl, cream your butter, sugar - add eggs & extracts. Beat well to mix. Add flour & salt, mixing well.


Spread half of the batter in a greased 9x13 pan, spoon the pie filling over the batter. Randomly drop tablespoons remaining batter over the pie filling.


Bake for 35 min or until your toothpick comes out clean (mine was more like 40-45 minutes).

If you wish to add a glaze mix 1 c. powdered sugar, 1 tsp almond extract, 2 tsp milk and drizzle over top of bars. 



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