Monday  10/05/09

Pasta Alfredo with Chicken and Broccoli

  •  lb pasta- your family’s choice on type- cook to desired tenderness
  •  3 cup chopped broccoli
  • 1 1/2 lb of boneless chicken breasts

Alfredo Sauce:

  • 1 pint Heavy whipping cream
  • 1 1/2 tsp Garlic powder
  • 1 stick Butter
  • 1/4 tsp Pepper
  • 6 oz Grated parmesean cheese finely shredded
  1. Cook and cut up 3 cups of broccoli.  Cook chicken in a skillet with butter and garlic.  Cut into 1 inch pieces.
  2. For the alfredo sauce mix all the ingredients except the cheese in a sauce pan and cook over medium heat until simmers. After it starts simmering, add the parmesean cheese.
  3. Combine chicken, broccoli, and alfredo sauce

 Tuesday  10/06/09

 J’s Famous Pot Roast

This is the best pot roast ever.  My family’s favorite and all of their friends.

  • 1 pot roast or chuck roast
  • 1 can of diced tomatoes
  • 1 pack of Beefy Onion soup mix
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of olive oil
  • 1tbsp of water
  1.  In a saucepan on the stove combine everything except the pot roast.(obviously it wouldn’t fit)
  2. Heat all ingredients to a slight boil.  Then remove it from the heat.
  3.  In the meantime, get two big pieces of heavy duty aluminum foil (I put the foil on top of each to make extra thick) and place the pot roast in the center.
  4.  Pour the tomato mixture on top of the roast.  Then make a pocket with the foil.  Fold down the top and the sides.  Make it very tight, you don’t want it to leak too much.
  5.  Place the roast packet on a cookie sheet or whatever other pan you want to use and cook on 350* for 3hrs.
  6.  Let it rest in the packet for about a ½ hour.  After I open the packet, I usually pour the tomato mix into a big bowl.  Then I start pulling the meat apart.  Like pulled pork,  put the meat in the bowl with tomato mixture.  You will have to keep the little hands away.  They will try to steal the meat as you are pulling it apart.
  7.  We usually have egg noodles and broccoli with the pot roast.  Put the pot roast over the egg noodles. 

 It will be a family favorite, I promise.

 

Wednesday  10/07/09

Summer  Salad- my favorite salad that we almost eat everyday

  •  1 bag of mixed salad greens
  • 1 cup of blueberries
  • 1 cup craisins
  •  1 cup of sliced strawberries
  • 1 cup of your choice of nuts.  Slivered almonds, pine nuts, walnuts
  • 1 cup of feta cheese.  Add more if you need it
  • 1 lb of grilled chicken breast
  1. Dressing- your choice: ranch, balsamic vinegrette, I really love using the Good Seasoning dressing packets.  The zesty Italian is my favorite.  For the vinegar, we use ½ balsamic vinegar ½ white vinegar.
  2.  I usually make each salad separately.  On each plate place mixed greens.  Then layer each ingredient.  Each salad should then be topped with the grilled chicken.

 

Thursday 10/08/09

 BBQ Maple Chicken

  1.  1 c. ketchup
     1/2 c. maple syrup
     2 TBSP mustard
     2 TBSP Worcestershire sauce
     2 tsp. lemon juice
    1/2 tsp. chili powder
    1/4 tsp. garlic powder
     4 boneless chicken breast
     
    1.  Put all the ingredients for the sauce into a container in which
    you can mix it.  ( I put them into a 2 cup, Pyrex measuring cup so I
    have a spout! ) Using a fork or a small whisk, mix all the sauce
    ingredients together until well combined.
     
    2.  In the crockpot, put 2 of your 4 chicken breasts in, then cover
    with 1/2 the sauce.  Place the other two chicken breasts in, cover
    with the remaining sauce and you’re set.
     
       3.  7-8 hours on low for perfectly shreddable BBQ chicken.  :)

 Sautéed asparagus- you may want to have sauteed asparagus as a side with the Maple chicken

 In a large skillet combine chopped garlic and olive oil.  Cook just enough, but before the garlic turns brown.  Add in asparagus.  Sprinkle with kosher salt and black ground pepper to taste.  Sautee until your desired tenderness.  

 

Friday  10/09/09

 Pizza Casserole

  • 1 Box elbow macaroni (cooked a little al dente)
  • 1 Jar of your favorite spaghetti sauce
  • 1 Bag shredded cheese (whatever your favorite flavor)
  • Pepperoni (optional)
  1. Mix pasta and 2/3 of the sauce in a bowl with 1/2 of the cheese. In a 13 x 9 pan, layer pasta mixture, cheese, pepperoni until pan is filled. Top with pepperoni, last of sauce and cheese. Bake at 325 until cheese is melted and casserole is heated through.

 The only side dish needed is a salad.  I recommend a Caesar salad.