Daily Menus

Turkey Hoagie and Fruity Snack Mix

Fri, 20 Aug 2010 11:27:56 -0700

Turkey Hoagies

1/4 cup butter, softened
1 Tbs Dijon mustard
4 French Style Rolls, split
Lettuce
4 (1oz) slices turkey pastrami
4 (1oz) slices swiss cheese, cut in half diagonally
4 (1oz) slices cooked turkey
2 Italian plum tomatoes, thinly sliced

In small bowl, combine butter and mustardk blend well. Spread on both cut sides of each roll.

Arrange lettuce on bottom half of each roll. Top each with pastramik cheese, turkey and tomato slices. Cover with top halves of rolls.

Makes 4 sandwiches.

Note: If tomato is juicy and your child's lunch is hours away, leave off the tomato.

Fruit Snack Mix

Pack some into a snack-size resealable bag and pop it in the lunch box as a topping.

1 cup peanut butter
1/2 cup honey
1/2 cup water
2 Tbs margarine or butter
3 cups rolled oats
1 (15.6oz) pkg Pillsbury Cranberry Quick Bread and Muffin Mix
1 (yoz) pkg dried fruit bits
1/2 cup shelled sunflower seeds

Heat oven to 250 Deg. In medium saucepan, combine peanut butter, honey, water and margarine; mix well. Cook over medium heat until mixture comes to a boil, stirring frequently. Remover from heat.

In large bowl, combine oats and quick bread mix; mix well. Pour peanut butter mixture over oat mixture; mix well. Crumble and spread mixture in bottom of ungreased 15 x 10 x 1 inch baking pan. Mixture will be quite moist and crumbly.

Bake at 250 Deg for 1.5 to 1.75 hours or until deep golden brown and almost dry and crisp, stirring and breaking up pieces every 30 minutes.

Remove pan from oven. Stir mixture. Cool in pan 20 minutes or until completely cooled. (Mixture becomes crisp as it cools.) Store in tightly covered container. Makes 10 cups.

Summertime Hot Dogs with Dr Pepper Barbecue Sauce

Tue, 29 Jun 2010 06:50:06 -0700

Summertime Hot Dogs with Dr Pepper Barbecue Sauce

Makes: 8 hot dogs and 4 cups sauce

Prep: 15 min.
Cook: 45 min.
Grill: 5 min.
Cool: 10 min.

Ingredients

4 Tbsp. (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 12-oz. can Dr Pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
3 Tbsp. tomato paste
2 tsp. ancho chili powder
1 tsp. finely ground white pepper
1 tsp. kosher salt
8 hot dogs (1-lb. pkg.)
8 hot dog buns, split and toasted
Toppers: pickles, sliced jalapeño peppers, chopped onion (optional)

Directions

1. For sauce, in medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients except hot dogs, buns, and toppers. Reduce heat. Simmer, covered, 15 minutes. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat. Cool sauce 10 minutes.

2. Puree sauce in pan with immersion blender, or transfer to a blender jar, cover, and blend until smooth.

3. Meanwhile, on charcoal grill cook hot dogs on rack directly over medium coals for 5 to 7 minutes or until heated through.(For gas grill, heat grill. Reduce heat to medium. Cook on grill rack over heat. Cover; grill as above.) Serve hot dogs on buns with toppers. Makes 8 hot dogs and 4 cups sauce.

To see more 4th of July Recipes and fun, click here.

Onion Salisbury Steak

Fri, 18 Jun 2010 06:53:05 -0700

Onion Salisbury Steak

1 lb lean ground beef
1/2 tsp salt
1/8 to 1/4 tsp pepper
2 medium onions, thinly sliced
4 slices bread, toasted
1/4 cup all purpose flour
1-1/2 cups water
1 Tbs beef bouillon granules

In a bowl, combine beef, salt and pepper; shape into four oval patties. In a skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm. Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve over meat with onions. Yield: 4 servings.

Apple Tuna Sandwiches

Thu, 03 Jun 2010 16:27:48 -0700

Apple Tuna Sandwiches

1 can (6 ozs) tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 Tbs finely chopped onion
1 Tbs sweet pickle relish
1 tsp sugar
1/4 tsp salt
6 sliced reduced calorie bread, toasted
6 lettuce leaves

In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread. Yield: 3 servings.

Paul Bunyan Burgers

Thu, 27 May 2010 18:48:51 -0700

Paul Bunyan Burgers

6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4 inch thick patties. Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium hot heat for 10-12 minutes or until meat juices run clear, turning once,. Serve on buns. Yield: 3 servings.

Creamy Chicken Salad (light version)

Mon, 10 May 2010 14:16:59 -0700

Creamy Chicken Salad (light)

2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ozs) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 Tbs grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
Lettuce leaves, optional

In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.

Taco Casserole

Thu, 29 Apr 2010 13:13:21 -0700

Taco Casserole

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.

Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.

Chili Chops

Mon, 19 Apr 2010 18:09:17 -0700

Chili Chops

4 pork loin chops, 1/2 inch thick
4 onion slices, 1/4 inch thick
4 green pepper slices, 1/4 inch thick
1 bottle (12 ozs) chili sauce

Place the pork chops in a greased 9 inch square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350 deg for 20-30 minutes or until the meat juices run clear. Yield: 4 servings.

Get Crackin'

Fri, 02 Apr 2010 13:07:20 -0700

Herbed Deviled Egg Bruschetta

4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers

Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.

In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.

Cut toast diagonally in half; remove crust.

To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.

Makes 8.

English Muffin & Asparagus Bake

1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves

Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.

In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.

In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.

Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.

Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.

Onion Cheese Soup

Tue, 23 Mar 2010 17:20:03 -0700

Onion Cheese Soup

1 large onion, chopped
3 Tbs butter or margarine
3 Tbs all purpose flour
1/2 tsp salt
Pepper to taste
4 cups milk
2 cups (8 ozs) shredded Colby/Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional

In large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Colby/Monterey Jack cheese until melted. Serve with croutons and Parmesan cheese if desired.

Yield: 6 servings.

Chicken Caesar Wraps

Wed, 10 Mar 2010 17:16:49 -0700

Chicken Caesar Wraps

3 cups shredded romaine lettuce
2 cups chopped cooked chicken
4 slices bacon, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup croutons
1/2 cup Caesar Dressing (Kraft) (or substitute Ranch dressing)
4 flour tortillas, 8"

Place first 5 ingredients in large bowl. Add dressing, toss lightly

Spoon onto tortillas, roll up.

Chicken Stir-Fry

Tue, 16 Feb 2010 14:31:28 -0700

Honey Chicken Stir-Fry

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 tsp olive or canola oil, divided
3 Tbs honey
2 Tbs reduced sodium soy sauce
1/8 tsp salt
1/8 tsp pepper
1 pkg (16 ozs) frozen broccoli stir-fry vegetables
2 tsp cornstarch
1 Tbs cold water
Hot cooked rice

In a large non-stick skillet or wok, stir-fry chicken and garlic in 2 tsp oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Yield: 4 servings.

Valentine Shaped Pizza

Thu, 11 Feb 2010 12:16:59 -0700

Valentine Shaped Pizza

Pizza Dough

3 cups flour
1 Tbs Sugar
1/4 tsp salt
1 Tbs yeast in 1 cup warm water
3 Tbs oil

Mix sugar, yeast, water and mix. Let rise until doubled in size.

Shape into a heart shape on your pizza pan.

Pizza Sauce

1 jar pizza sauce from store or
1 can tomato puree with Italian seasoning added

Add toppings of your choice and grated cheese on the top.

Place in oven to cook until done - 400 deg for 10-15 minutes.

Buffalo Chicken Wings, Deviled Eggs & Grands! Grilled Cheese Sandwiches

Mon, 01 Feb 2010 16:36:47 -0700

Buffalo Chicken Wings

Zesty Blue Cheese Dip (below)
2-1/2 lbs chicken wings, split and tips discarded
1/2 cup Frank's Red Hot Sauce
1/3 cup butter or margarine, melted
Celery Sticks

To Fry:

Deep fry wings at 400 Deg 12 minutes or until crisp and no longer pink; drain.

Combine Red Hot sauce and butter in large bowl. Add wings to sauce; toss to coat evenly. Serve with Zesty Blue Cheese dip and celery. Makes 24-30 pieces

To Bake Wings:

Place wings in a single layer on rack in foil-lined roasting pan. Bake at 425 deg 1 hour or until crisp and no longer pink, turning halfway through baking time.

To Broil:

Place wings in a single layer on rack in foil-lined roasting pan. Broil 6 inches from heat 15 to 20 minutes or until crisp and no longer pink, turning once.

To Grill:

Place wings on an oiled grid. Grill, over medium heat, 30-40 minutes or until crisp an no longer pink turning often.

Zesty Blue Cheese Dip

1/2 cup blue cheese salad dressing
1/4 cup sour cream
2 tsp Frank's Red Hot Sauce

Combine all ingredients in medium serving bowl; mix well. Garnish with crumbled blue cheese, if desired.

**************************************

Deviled Eggs

12 large eggs, room temperature
1 Tbs vinegar
Lettuce leaves

Filling:
3 Tbs Hot Pepper Sauce
2 Tbs mayonnaise
2 Tbs sour cream
1/2 cup minced celery
1/4 cup minced red onion
1/4 tsp garlic powder

Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in bowl of ice water; cool.

To peel eggs, tap against side of counter. Gently remove shells, holding eggs under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on lettuce lined platter.

To make filling, add Red Hot Sauce, mayonnaise and sour cream to egg yolks in bowl. Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 Tbs filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.

********************************************

Grands! Grilled Cheese Sandwiches

1 can (19oz Can) Pillsbury Grands Biscuits
2 tsp oil
8 American Cheese Singles

Separate dough into 8 biscuits. Press or roll each biscuit into a 5.5 inch circle.

Meanwhile, heat oil in large skillet over medium heat 5 minutes. Add biscuit circles; cook 3 minutes. Turn; continue cooking 3 minutes or until light golden brown. Remove from pan.

Place 2 slices of cheese on four biscuits circles; top with remaining biscuit circles.

Return to skillet; cook 2 to 3 minutes. Turn; cook 2 minutes or until cheese melts.

Makes 4 large sandwiches.

Easy Chicken Parmesan

Fri, 22 Jan 2010 15:03:25 -0700

Easy Chicken Parmesan

4 boneless skinless Chicken Breasts Halves (about 1.25lb)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1lb 10oz) Pasta Sauce (We used Ragu Old World Style Sweet Tomato Basil)
1 cup shredded mozzarella cheese (about 4oz)

Preheat oven to 400 deg. dip chicken in egg, then bread crumbs.

Arrange chicken in 13 x 9 inch baking dish. Bake 20 minutes.

Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.

Substitution: Substitute eggplant for chicken for a vegetarian version.