- 6 slices of bacon cut into bite size pieces
- 2 chicken breasts, about 1 lb., cut into chunks
- 1 can (10 ¾ ounce) cream of chicken soup
- 1 can (10 ¾ ounce) cream of mushroom soup
- ½ cup milk
- ½ tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. paprika
- 1, 10-12 package fresh cheese tortellini, uncooked
- ½ cup Monterey jack cheese, shredded
- ½ cup cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Spray a 2.5 quart baking dish with cooking spray.
- In a frying pan over medium high heat cook the bacon until crisp.
- Remove from the pan and set aside.
- Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through.
- Remove from pan and set aside.
- In a bowl, combine the two cans of cream soup, milk and spices, stir to combine.
- Add in the chicken, tortellini and chicken, stir to combine.
- Pour the mixture into the baking dish.
- Sprinkle the bacon crumbles over the top and then do the same with the cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes and it’s ready to serve.
- 1 tsp extra virgin olive oil
- 1/2 of an onion, chopped
- 13 oz smoked turkey sausage, sliced
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth
- 10 oz can Ro-Tel tomatoes & green chiles
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 10-12 oz uncooked bowtie pasta
- 4 oz pepper jack cheese, shredded
- 2 medium green onions, diced
- In a large skillet or sauté pan, add the olive oil and bring over medium heat.
- Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
- Add the garlic and stir cooking for another 30 seconds until fragrant.
- Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
- Add the uncooked pasta and stir together until the liquid covers the pasta.
- Cover the skillet and bring the mixture to a boil.
- Reduce the heat to medium-low and keep covered.
- Simmer for 15 minutes or until the pasta is cooked.
- Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
- Remove the pan from the heat and mix in half of the shredded cheese.
- Transfer the pasta into a baking dish.
- Sprinkle the remaining shredded cheese over the top of the pasta.
- Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
- Remove from oven and sprinkle the green onions on top.
- 1 pound boneless, skinless chicken breast
- Extra-virgin olive oil, for liberal drizzling
- Salt and freshly ground black pepper
- 1 pound penne pasta
- 6 tablespoons butter
- 1 cup panko
- 2 large cloves garlic, finely chopped
- 1 tablespoon anchovy paste
- 3 rounded tablespoons all-purpose flour
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 2 cups whole milk
- 1 1/2 cups freshly shredded Pecorino cheese
- Heat grill pan over high heat.
- Coat the chicken in extra-virgin olive oil and season with salt and pepper.
- Grill about 12 minutes, turning occasionally, then set aside.
- Bring water in saucepot to a boil for the pasta.
- Salt the water, add pasta and undercook by 1 minute.
- While the pasta cooks, melt 6 tablespoons butter in a separate saucepot.
- Spoon out 1/2 and toss with the panko to moisten.
- Combine the panko with 1/2 the grated Pecorino and reserve.
- To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
- Drain the pasta.
- Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs.
- 4 slices bacon, finely chopped
- 1 jalapeno, finely chopped
- 4 1/2 cups water
- 1 cup quick-cooking grits
- Coarse salt and ground pepper
- 1 cup plus another 1/2 cup grated sharp cheddar cheese
- In a medium saucepan, cook the bacon and the jalapeno over medium, stirring occasionally, until bacon is browned, about 8 minutes.
- With a slotted spoon, transfer the mixture to a small bowl.
- Remove pan from heat and carefully add 4 1/2 cups water.
- Bring liquid to a boil over high and whisk in the grits until mixture begins to thicken
- Reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
- Season with salt and pepper and add three-fourths the bacon mixture.
- Pour into a 2-quart serving dish and top with 1/2 cup cheddar cheese and remaining bacon mixture.
- 4 boneless skinless chicken breasts
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 – 10.5 ounce can cream of chicken soup
- 1 -15 ounce can whole kernel corn, drained
- Place chicken in bottom of slow cooker.
- Scatter chopped onion over top.
- Spoon cream soup over top of that.
- Cover and cook on low 7-8 hours or on high 3-4 hours.
- A few minutes before serving, add in cooked rice, corn, and cheese.
- Stir to combine.
- 1 egg, room temperature
- 1 cup dark brown sugar, packed
- 3/4 cup heaping cup peanut butter
- 1/2 cup butter or margarine, softened to the point of melting
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
- Add flour, baking soda, and salt–mix in until just incorporated.
- Fold in your chocolate chips.
- Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
- Preheat oven to 350.
- Lightly grease a cookie sheet and set aside.
- Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
- You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
- Place dough mounds 2 inches apart on prepared cookie sheet.
- Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
- Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.
- 4 cups whole milk
- 6 large eggs, at room temperature
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup of your favorite jelly, jam, or preserves
- 8 cups coarsely chopped bread
- Unsalted butter, for greasing pan
- Preheat the oven to 350.
- Lightly butter a 13 by-9-inch baking pan.
- Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
- Pour into a large bowl, then whisk in the remaining 2 cups milk.
- Stir in the bread and set aside to soak for about 10 minutes.
- Pour this mixture into the prepared baking pan.
- Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
- Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm.
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar cheese
- Preheat oven to 350 degrees F.
- Heat butter or oil in a small skillet over medium heat.
- Add onion and saute until translucent, about 5 minutes.
- Remove from heat and transfer to a large bowl.
- Add all remaining ingredients to bowl and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish.
- Bake for 20 to 25 minutes or until bubbly.
- Let stand for a few minutes before serving.
Sunday: Pork roast, Sauerkraut, Whipped potatoes, Asparagus, Harvest apples, Sourdough rolls, Strawberry Shortcake
Monday: Steak sandwiches with sauteed vegetables, Vegetable beef soup
Tuesday: Macaroni and beef casserole
Wednesday: Kielbasa, Macaroni and cheese, Corn
Thursday: BBQ chicken, Potato salad, Baked beans
Friday: Pierogies with onions, butter and sour cream, Green beans
- 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
- 1 1/2 cups cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
- 1/4 teaspoon dried red chili flakes
- 2 cloves garlic, minced
- 1 teaspoon white sesame seeds, for garnish
- Scallions, green parts thinly sliced, for garnish
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites
- 1/4 cup chicken stock
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- In a large bowl, combine the soy sauce, rice wine, and egg whites.
- Coat the chicken to the marinade mixture and let sit for 10 minutes.
- In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch.
- Stir until the sugar and cornstarch are dissolved.
- Set the sauce aside.
- In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper.
- Coat the marinated chicken in the cornstarch and shake off any excess before frying.
- Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer.
- Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes.
- Remove the chicken with a slotted spoon and drain on paper towels and repeat with the rest of the chicken.
- Drain the oil into a heatproof container and save for discarding.
- Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
- Reheat the wok or skillet over medium-high heat.
- Add another tablespoon of oil and swirl to coat the base and sides.
- Add the dried chili and garlic to the wok and stir-fry until just fragrant, about 20 seconds.
- Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
- Return the chicken to the wok and stir well to coat with sauce.
- Transfer the chicken to a serving dish.
- Garnish with white sesame seeds and scallions.