Meal Plan Mondays!

 

The Lonely Baker is going to add a new feature, "Menu Plan Monday". There are already a lot of other great blogs posting their menus at "I'm an Organizing Junkie" . We'll have a week's worth of meals planned out and posted on Mondays(or Sunday).  Hopefully it will help those of you struggling to come up with meal ideas for the week. Nothing is more frustrating then going to the store everyday to grab something for dinner. It's so nice to have it planned out ahead of time and, ideally, go to the store one time! I will try and post links to the recipes if available.

Day one-Baked chicken thighs, roasted potatoes and steamed asparagus(originally this was planned for last week)

Day two-Grilled steak, baked potatoes and broccoli

Day three-Braised short ribs(if these turn out good, I'll post the recipe)with noodles and biscuits

Day four-Burritos(You'll see this pop up in most of my menus as it is easy and we all like it!)

Day five-BBQ Pork Strips in the Slow Cooker rice and a vegetable

Day six-Grilled hamburgers and baked fries

Day seven-Manicotti with garlic bread

You can view other great meal plans on I'm an Organizing Junkie

Pin It

Lemon Tart

Here is a great light recipe with just the perfect tartness of lemons. While it would be great for a summer night recipe, lemons are in season and so cheap that I bought a 2 pound bag for $1. Can you believe that? Thank goodness for our citrus industry here in my home town. I hope, even if you don't try this recipe right away, that you will keep this and make it for some warm summer evening. The original recipe calls for more whipped cream but I wanted you to see the actual tart, so feel free to add as much as you like. I think I will go have another piece right now ;)

The Tart

CRUST:

1 1/2 cup (130 grams) all purpose flour

2/3 cup (36 grams) confectioners (powdered or icing)sugar

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams) cold unsaltedbutter, cut into pieces

FILLING:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice(approximately two large lemons)

2 large eggs

1 tablespoon (5 grams) grated lemon zest

TOPPING:

Whipped cream, top with grated lemon zest

Grease with butter, or a cooking spray, an 8 inch (20 cm) or 9 inch (23 cm) tart pan with a removable bottom. Set aside. FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.) Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling. Reduce the oven temperature to 350 degrees (177 degrees C). FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour. Refrigerate until serving time. Makes one - 8 inch (20 cm) or 9 inch (23 cm) tart. Courtesy of Joy of Baking.com

Pin It

Mexican Chicken Lasagna

A few days ago I went to a Pampered Chef party where they served Mexican Chicken Lasagna as the recipe for the night. It is basically just a enchilada casserole(which I've made before) but one of the ingredients was cream cheese which I have never put in my enchiladas. I thought they were great! I very nice twist to a basic enchilada recipe. I searched for and found the actual recipe on recipezaar.com. The original is made in the microwave using one of their special microwavable dishes(a deep ceramic oblong dish with a lid). I baked mine in the oven using a standard 9X13 pan. This is a very rich and cheesy recipe, which I love, but I know not everyone has the same love for cheese that I do. You can always cut the cream cheese and shredded cheese amounts in half.

SERVES 8 , 1 lasagna

• 1/4 cup fresh cilantro leaves, lightly packed(I left the cilantro out)
  
• 1 (8 ounce) package cream cheese
• 2 cups monterey jack cheese, shredded, divided(I like using half cheddar, half jack)
  
• 1 medium onion (about 2/3 cup chopped)(I used half this much)
  
• 1 (28 ounce) can enchilada sauce
• 12 (6 inch)  corn tortillas
• 3 cups cooked chicken (diced or shredded)
• fresh cilantro leaves, chopped (optional) 

These directions use Pampered Chef tools, but you can use any knife, bowl, etc...that you have at home.

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.(I baked mine at 375 for 35 minutes, using a glass 9X13 pan)

Pin It

Easy Cheesy Taco Cups

I found this recipe last summer in a magazine (which one? I do not know as I just tore it out and stuck it on my fridge). It was presented by a gentleman named Byron Kasper. It originally called out for bbq sauce and I will give that variation at the bottom but I changed it to fit my family's tastes and they love tacos. You can make this from start to finish in less than 30 minutes and your family will love it, especially the kids. It is great for a quick weekday dinner and you may already have the ingredients on hand. To make it lighter just substitute lean meat of your choice, light cheese and reduced fat biscuits. The picture does not show the true way I serve this to my family because when I added the tomatoes and hot sauce it looked like I had murdered someone in the kitchen. Sometimes red photographs a little gruesome, but please feel free to add salsa, tomatoes, cilantro, or anything else you would add to your taco, just remember to add it after it comes out of the oven. Oh I forgot to add, it is made with only 5 ingredients!

Ingredients:

3/4- 1 lb ground beef, turkey, chicken (your choice)

1/4 cup taco seasoning or 1 packet of the prepackaged kind

1 16.3 ounce can of refrigerated biscuits (use reduced fat, you cannot tell a difference)

3/4 cup shredded cheese of your choice, I use the mexican blend if I make tacos and jack if I do the bbq style.

1 tsp sour cream (or what ever extra you like on your taco)

Preheat oven to 400〫In a skillet, brown the meat over medium heat, drain. Pour drained meat back in pan and heat over medium heat, add taco seasoning and 1/2 cup water. Stir until mixed. Grease a 6 jumbo muffin pan and place a piece of each biscuit dough in each cup, stretching the dough up the sides. Divide the meat mixture among the biscuit cups, sprinkle each with cheese and bake until golden brown, about 10 minutes.

Various: 3/4 cup beef, 1/2 cup bbq sauce of your choice, 1 TBL brown sugar, and cheese of your choice.

Pin It

Magic Layer Bars

Every 5 weeks I get to make cookies for one of our church's group get-togethers. I like having the opportunity to try new recipes. Not that I am baking up some strange recipe to bring to them, but considering my husband prefers the choice of either oatmeal or chocolate chip cookies, I don't always get the chance to try anything new. I have never had magic layer bars, but they sounded so good that I had to try them. They were indeed...fantastic! Another one of those recipes that keep drawing you back to them throughout the day. And what an easy recipe. This would be very hard to mess up.

Ingredients:

1/2 cup butter or margarine, melted(I like salted for this recipe)
1 cup crushed graham crackers(crushed into crumbs)
1 cup flaked, sweetened coconut
6 oz chocolate chips, equals 1 cup(I used semi-sweet since it didn't specify)
6 oz butterscotch chips
1(14) can sweetened condensed milk
1 cup nuts, chopped(I used pecans)

Directions:
Pour melted butter in a 9X13 baking pan. Sprinkle graham cracker crumbs over the top. Next layer coconut and chips in order given. Pour condensed over the top. Top with nuts. Bake at 350 for 25 minutes.

Recipe courtesy of  recipezaar.com

Pin It

Praline Sweet Potatoes

 

This week I tried a yummy new sweet  potato recipe. I was so happy that my kids love it too, seeing that I have such a hard time getting them to eat vegetables, especially my son. My daughter had 2 helpings and my son ate his entire serving. Sweet potatoes are loaded with vitamin A and they also provide a nice amount of vitamin C. I found this recipe on the back of the Princella sweet potato can. It was super easy.

Ingredients:

29 oz can of sweet potatoes in light syrup

1/3 cup chopped pecans

1/3 cup sweetened flaked coconut

1/3 packed brown sugar

3 tablespoons flour(I used 5)

3 tablespoons butter, melted

Heat oven to 350. Place drained potatoes in an ungreased 1 & 1/2 quart casserole dish. In small bowl, combine remaining ingredients. Blend well. Sprinkle over sweet potatoes. Bake at 350 for 35-40 minutes.

 

Pin It

Burrito Filling

A few weeks ago Kimberly posted her review for spicy black bean empanadas. The recipe was one of the recipe's of the week from our Facebook group. It was such a delicious recipe that I decided to make a similar version of it tonight and use it for burrito filling. I used a lot of the same ingredients and I also added a few things. It tasted great and it was a nice change from the packaged mix that I usually use when I make burritos.

Ingredients:

1lb ground beef

1/4 cup chopped onion

1 garlic clove, minced

1&1/2 teaspoons chili powder

1&1/2 teaspoons cumin

1/2 cup tomato sauce

1 15oz can pinto beans, drained

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder*

1/4 teaspoon onion powder*

1/4 teaspoon salt*

1/4 teaspoon pepper*

1 cup shredded cheese(I used cheddar/jack mix)

*Onion powder, garlic powder, salt and pepper are approximate measurements. I added these to taste. Add more or less to fit your taste.

Brown beef in pan. Once it is almost cooked through, push meat to side and add minced garlic and onion. Saute for a few minutes until tender. Mix together and add remaining ingredients(except cheese). Cook on low for 8 minutes. Mix in cheese. Once melted, wrap up in warm flour tortillas. Tastes great with guacamole and sour cream.

Pin It