December 9th - December 15th ~ Weekly Menu

Sunday, December 9th: Pan-Seared Salmon, Braised Brussel Sprouts and Roasted Sweet Potatoes
Monday, December 10th: Seviche-Style Shrimp and Avocado Tacos {external link}
Tuesday, December 11th: Meatloaf with Steamed Spinach and Roasted Cauliflower {pnp link}
Wednesday, December 12th: Lemon and Dill Chicken with Steamed Broccoli and Orzo (external link}
Thursday, December 13th: Penne with Butternut Squash and Goat Cheese {external link}

December 2nd - December 8th ~ Weekly Menu

Sunday, December 2nd: Garlic and Lime Shrimp and Beans {pnp link}
Monday, December 3rd:  Pasta with Butternut Squash, Spicy Sausage, & Baby Spinach {external link}
Tuesday, December 4th:  Black Bean, Corn, and Spinach Enchiladas {external link} 
Wednesday, December 5th:  Oven Roasted Tomatoes and Chicken {pnp link}
Thursday, December 6th:  Meatloaf {pnp link}
Friday, December 7th: Goat Cheese, Onions, and Mushroom Quesadilla {pnp link}
Saturday, December 8th:  Grilled Vegetable Wraps {pnp link}

Garlic and Lime Shrimp and Beans

3/4 pound of shrimp 

juice from 1 lime

olive oil, salt, and pepper

1 teaspoon paprika 

6 garlic cloves, crushed

1 pint of cherry tomatoes

1 tablespoon tomato paste

1/4 teaspoon crushed red pepper flakes

1 can of cannelloni beans, drained and rinsed

1 cup chicken stock, low sodium

Mix 1/3 of the garlic, 1 tablespoon of olive oil, lime juice, paprika, and shrimp in a bowl.  Cover and put in the refrigerator to marinate for 1 hour.  While your shrimp are marinating, prepare the rest of the ingredients.  

When the shrimp are done marinating, broil them for a few minutes until they are cooked through.  Remove from oven and put aside.  Cook the remaining garlic in olive oil until fragrant (a couple of minutes).  Add the tomatoes and simmer until they pop.  (You may help this along by crushing them with the back of a wooden spoon.)  Add tomato paste, crushed red pepper, and chicken stock and bring almost to a boil.  Reduce to a simmer, add the beans, and cook until thickened.   Prepare rice.  Plate rice, pour sauce over the rice, and put shrimp on top.

Enjoy!

Oven Roasted Tomatoes and Chicken

1 large can of peeled whole tomatoes, halved

olive oil, salt, and pepper

6 garlic cloves, crushed

2 skinless boneless chicken breasts

1/4 cup all-purpose flour

1/4 teaspoon dried thyme 

1/4 teaspoon dried basil

1 cup dry white wine

1 tablespoon of tomato paste

3/4 cup chicken stock, low sodium

1 cup kalamata olives, sliced lengthwise

4 basil leaves, chopped into small strips

Preheat your oven to 375 degrees.  Put the tomatoes (halved) on a baking sheet and drizzle with olive oil.  Sprinkle salt and pepper over them, flop about 2/3 of your garlic on top, and then shake the pan to mix it all up.  Roast, turning once or twice, for about 30 minutes until their color has deepened.  When there is about 10 minutes left to your tomatoes, prep the chicken breasts.  Pat the chicken dry.  Sprinkle with a mixture of the flour, salt, pepper, thyme and dried basil.  Cook the chicken in a saute pan for about 3-4 minutes per side, until browned and cooked through.  Remove from pan and put on your plates.  Cook the remaining garlic until fragrant and then add the wine and tomato paste.  Bring to a boil.  Lower heat and add the chicken stock, finished roasted tomatoes, and olives.  Keep at a simmer until the sauce has thickened slightly.  Pour over chicken and sprinkle with basil.  Serve with egg noodles and steamed spinach.

Enjoy!

November 25th - December 1st ~ Weekly Menu

Sunday, November 25th: Roast Loin of Pork {external link} with leftover Spices Cranberry and Dried Fruit Chutney {external link}
Monday, November 26th: Seared Scallops with Sauteed Savoy Cabbage {external link}
Tuesday, November 27th: Pasta with Sugar Snap Peas, Asparagus, and Parmesan {external link} 
Wednesday, November 28th: Minestrone Soup {pnp link}
Thursday, November 29th: Beef Stew {pnp link}
Friday, November 30th: Pork, White Bean, and Kale Soup {external link} with homemade bread {pnp link}

November 11 - November 17th ~ Weekly Menu

Sunday, November 11th: Orzo with Roasted Vegetables {external link}
Monday, November 12th: Chicken Gabriella {external link}
Tuesday, November 13th: Salmon with Sweet Potatoes and Oven Roasted Cauliflower {external link}
Wednesday, November 14th: White Bean, Pancetta, and Tomato Pasta {pnp link}
Thursday, November 15th: Grilled Breaded Pork Chops {external link}
Friday, November 16th: Make Your Own Pizza Night featuring Frank Pepe's White Clam Pizza {external link}
Saturday, November 17th: Chicken and Mushroom Marsala {external link}

November 4th - November 10th ~ Weekly Menu

This is another busy week for us with meetings and such, so this is a limited menu.  Also, I am going to try to prep all of the meals on Sunday as I am testing out the "freezer cooking" method.

Sunday, November 4th: Meatloaf with Baked Sweet Potatoes {pnp link}
Monday, November 5th: Pineapple Chicken served over rice {pnp link}
Tuesday, November 6th, ELECTION DAY!: Butternut Squash Ravioli {external link}
Wednesday, November 7th: I have class so husband will fend for himself :)
Thursday, November 8th: Dinner out
Friday, November 9th: Minestrone Soup {make ahead- pnp link and regular- pnp link}
Saturday, November 10th: Seared Scallops with Napa Cabbage and Leeks {pnp link}

Now and Later Freezer Meal Recipes

Do a little more work now, so that you can have a pretty easy meal later.  You could prep these dishes on a Sunday.  You could also prep them with a friend and split the "booty" so that you both benefit from some easy "later" meals.  (I typed out a "prep" sheet for myself to use time as efficiently as possible.  It is at the bottom of this post.  Feel free to use- I am also making muffins on this day too :) )

Notes:

1. Each of these recipes is a double recipe.  They will be divided into two freezer bags and each freezer bag will be one meal for a family of two.  If you have a larger family, keep the recipes as one meal and do not separate into two freezer bags as the instructions describe.
2. Write the “later” instructions on the plastic bags before you fill them so that you have instructions on how to prepare them.

Pineapple Chicken

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon ground nutmeg

1 can crushed pineapple, unsweetened and juices retained

1/2 tablespoon soy sauce

2 tablespoons brown sugar

2 red peppers, sliced into strips

4 chicken breasts

Now

Put all ingredients (except for pepper and chicken) in a large bowl.  Mix well.  Divide this marinate between two plastic freezer bags and add two chicken breasts and half the peppers to each.  Tightly seal.  Place on counter and gently knead the chicken so that it marinates thoroughly.  Put in the refrigerator for 30 minutes.  Then, freeze on a cookie sheet in the freezer.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  At dinner-time, preheat oven (350 degrees) and prepare brown rice.  Brown chicken in a pan (optional) and then place in a baking dish.  Put in the preheated oven and bake for about 40 minutes.  Serve over rice.

Beef Stew

1 pound of beef stew meat 

1 large onion, chopped into chunks

20 baby carrots, cut in half

2 potatoes, skinned and cut into chunks

4 celery stalks, cut into 1/2 inch chunks

1 pint of mushrooms, cut into halves

3 teaspoons of Worcestershire Sauce

4 cups of beef broth

1 tablespoons of tomato paste 

2 tablespoons of flour

1/2 teaspoons of pepper

2 bay leaves

1 spring of fresh thyme

3 cloves of garlic, crushed

1 bottle of red wine (1/2 for each batch)

Now

Brown all sides of the meat in a dutch oven coated with a bit of olive oil.  Remove from dutch oven and let cool completely.  Pour rest of ingredients in a large bowl and mix everything well.  Divide these ingredients into two plastic freezer bags, add cooled meat, and tightly seal. Freeze flat on a cookie sheet.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  Pour thawed contents of bag in a dutch oven, add 1/2 bottle of red wine, stir well, and bring to a boil.  Lower to a simmer and cook until thickened, meat is cooked through, and vegetables are tender.  (As an alternative, you can also place the dutch oven in a 350 degree oven for about an hour, again until thickened, meat is cooked through, and vegetables are tender.)  Before serving, remove thyme stalk and bay leaves.  

Meatloaf

1 tablespoon olive oil

2 stalks of celery, finely chopped

1 red pepper, finely chopped

1 medium-sized onion, finely chopped

2 cloves of garlic, crushed

1 and 1/2 pounds of lean ground beef

1 cup of homemade bread crumbs

3/4 cup of milk

1 tablespoon of Worcestershire sauce

2 large egg whites

1/4 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 tablespoon of Dijon mustard

Now

Put all ingredients in a large bowl.  Mix well.  Divide into two and shape into loaves.  (You can estimate the size by having your meatloaf/bread pan out on the counter.)  Place each loaf in a plastic freezer bag and tightly seal. Freeze.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  At dinner-time, preheat oven (350 degrees).  Put the thawed loaf into your oiled meatloaf/bread pan and bake for one hour.  Let cool for 10 minutes before serving.

Minestrone Soup 

1/2 red onion, chopped finely 

1 small zucchini, chopped

10 baby carrots, chopped 

1 sticks celery, chopped

1 small leek, washed and chopped into half moons (white part only)

1 clove garlic, minced 

1/2 teaspoon of dried oregano

1 bay leaf 

1 can of diced tomatoes, no salt added

2 cups low-sodium chicken broth

1 tablespoon of tomato paste

2 basil leaves, chopped

1 can chickpeas (garbanzo beans), drained and rinsed 

1 cup ditalini pasta (1/2 for each batch)

2 cups of baby spinach, chopped (1 cup for each batch)

salt and pepper to taste

grated Parmesan cheese

Now

Put the first 13 ingredients in a large bowl and mix well.  Divide these ingredients into two plastic freezer bags and tightly seal. Freeze flat on a cookie sheet.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  Pour thawed contents of bag in a dutch oven and bring to a boil.  Reduce to a simmer and cook for 20 minutes or until vegetables and beans are tender.  After 20 minutes, add in the 1/2 cup of pasta and the cup of chopped spinach.  Continue to cook until the pasta is tender.  Sprinkle with parmesan cheese and serve the warm bread.

Prep

1. Put baking sheet in freezer and take out 7 freezer bags.  (Label bags with instructions.)

2. Take out all spices and measuring spoons.

3. Measure out flour, brown sugar, and bread crumbs.

4. Take out tomatoes and beans.  Rinse beans.

5. Prep all vegetables:

• 3 red peppers: cut one into strips and dice the other two (2 white bowls)
• 2 onions: chop one into chunks and finely chop the other two (2 white bowls)
• 7 stalks of celery: chop into 1/2 inch chunks (1 white bowl)
• 1 zucchini: chop (1 white bowl)
• 1 bag of baby carrots: cut into halves (1 white bowl)
• 2 potatoes: skin and cut into chunks (1 white bowl)
• 6 cloves of garlic: crush (1 small orange bowl)
• 1 pint of mushrooms: halve (1 white bowl)
• 1 leek: half moons (1 white bowl)

6. Brown the stew meat and let cool.

7. Take out tomato paste, worcestershire sauce, soy sauce, and dijon mustard.

8. Take out milk and beat eggs.

9. Meatloaf: Mix all ingredients in large metal bowl and shape two loaves.  Put in bags and freeze.  Wash metal bowl.

10. Stew: Mix all ingredients in large metal bowl (adding cooled meat).  Put in two bags and freeze on cookie sheet.  Wash metal bowl.

11. Soup: Mix all ingredients in large metal bowl.  Put in two bags and freeze on cookie sheet.  Wash metal bowl.

12. Chicken: Mix all ingredients in large metal bowl.  (Save half of the pineapple for muffins.)

13. Clean up.

14. Prep muffins and put in oven.

15. Remove cookie sheet from freezer and put all bags upright.

Seared Scallops served with Napa Cabbage and Leeks

Ingredients

1 pound of sea scallops

juice of 1 lemon

salt and peper

olive oil

2 slices of pancetta, cut into small strips 

1 full napa cabbage, rinsed and sliced into 1/2 inch strips

2 medium leeks, rinsed and sliced into half moons (omit dark green part)

1/2 cup of chicken stock

Pepper

Instructions

Brown the pancetta in a non-stick pan.  Remove and let drain on paper towels.  Pour off most of pancetta grease.  Lower heat to medium and add leeks.  Cook until softened.  Add chicken stock and cabbage.  

Pat sea scallops dry and season with salt and pepper.  Coat a pan with olive oil and heat over medium-high heat.  Pour in the lemon juice and add the scallops to the pan.  Sear the scallops, turning once (just a few minutes on each side).  Remove and place on a plate. 

Once the cabbage is wilted and most of the chicken stock is cooked off, pour into a serving dish and top with the scallops.  Add fresh ground pepper to the top.

Enjoy!

October 28th - November 3rd ~ Weekly Menu

Sunday, October 28th: Salmon, Spinach and Sweet Potatoes
Monday, October 29th: Shredded Chicken Chili {pnp link}
Tuesday, October 30th: Baked Potato Bar (steamed broccoli, plain greek yogurt, shredded cheese, green onions, and bacon)
Wednesday, October 31st: Taco Night!
Thursday, November 1st: Crab Cakes (from Whole Foods) and Mushroom Risotto with Peas and Parmesan Cheese {pnp link}
Friday, November 2nd: Cherry Tomato Margherita {external link}
Saturday, November 3rd: Date Night :)

Mushroom Risotto with Peas and Parmesan Cheese

2 cups chicken stock, low sodium

1 cup of water

1/4 cup of dry, white wine

1 teaspoon of dried basil 

1/2 medium-sized onion, chopped

2 garlic cloves, minced 

3/4 cup Arborio (risotto) rice

1 pint of sliced mushrooms

1 pad of butter

1 tablespoon of lemon juice

3/4 cup of frozen peas

1/2 cup of parmesan cheese, grated

pepper

Preheat oven to 325 degrees.  

Put stock, water, wine, and basil in a saucepan and bring to a boil.  Lower to a simmer and keep warm, uncovered.  

Saute onion in a dutch oven until softened.  Add garlic and cook until it smells delicious.  Pour rice to the pan and stir it around to toast it (2 minutes).  Pour in the warm broth, water, wine, and basil mixture and stir well.  Bring to a boil and then reduce to a simmer.  Cook uncovered for 15 minutes.  (At this point you do not need to stir it as long as you make sure it is just at a simmer.)  After this 15 minutes of simmering, put the cover on and put the dutch oven in the 325 degree oven.  Bake for 15 minutes.  

During this time, saute the mushrooms in butter adding in the lemon juice and frozen peas after about 5 minutes.  Cook for another few minutes until the mushrooms and peas are tender.  After the 15 minutes, carefully remove the dutch oven from the oven and place on stove.  Stir in the mushrooms, parmesan cheese, and fresh ground pepper.  Put the cover back on and cook at a low heat until all ingredients are incorporated and the rice is creamy (less then 10 minutes).

Enjoy!

Chicken and 2-Bean Chili

Sometime last week I roasted a chicken for dinner and shredded the leftover chicken.  I then froze it to use for later recipes.  This recipe is one that is going to benefit from that chicken :)

1 red or green pepper (green pepper looks pretty with all of the red), diced

1 medium-sized sweet onion, diced

3 cloves of garlic, crushed

1/2 envelope of McCormack's chili seasoning mix (less sodium)

1/2 teaspoon of cumin

1 cup of chicken stock

juice of 1/2 lime

1 tablespoon of tomato paste

1 large can of diced tomatoes

1 can black beans (low sodium if possible), rinsed and drained

1 can red kidney beans (low sodium if possible), rinsed and drained 

1 cup shredded chicken, thawed

3/4 cup frozen corn

Saute the onions and peppers in a heavy, dutch oven until soft.  Add the garlic.  When garlic smells delicious, add in seasoning mix and cumin.  Mix well.  Pour in the chicken stock, lime juice, and tomato paste.  Continue to cook until a bit thickened.  Add in the rest of the ingredients and stir well.  Continue to cook uncovered until the tomatoes are well incorporated and the chili is nice and thick (about 30 minutes).

Enjoy!

 

Seeded Bread

This is a hearty bread, great with a little butter and jam!  It is adapted from Beth Hensperger's  The Bread Bible.

1/4 cup of honey
1/3 cup of lukewarm water
2 1/2 teaspoons of instant yeast

2 3/4 cups all purpose, unbleached flour
1 cup whole-wheat flour
1/2 cup of wheat germ
2 1/2 teaspoons of salt

1 cup cool water
1/4 canola oil

1/3 cup of sunflower seeds
1/3 cup of flax seeds
a little less than 1/4 cup of poppy seeds

a little less than 1/4 cup of sesame seeds

Whisk the honey with the warm water, sprinkle the yeast on top, and then stir together.  Let sit for 10 minutes until "scummy".  Stir together the second set of ingredients(all dry) and then pour the yeast mixture over it.  Stir to combine.  Add the cool water and canola oil and mix together in a standmixer using the dough hook.  Put the dough in a bowl (not metal) with canola oil and flip it around a few times so it is coated with the oil.  Cover with plastic wrap and a clean kitchen towel.  Put in a warm, draft-free spot for an hour and a half until doubled in size.  When the dough has been rising for an hour, pour all of the seeds onto a baking sheet and toast at 350 degrees for about 7 minutes.  Remove from sheet and let cool.  Once bread is done with its first rise, flour a work space and knead gently a few times.  Pat the dough into an oval shape and sprinkle the toasted seeds on top.  Again, knead gently to incorporate the seeds.  Divide the dough in half and shape into two small round balls.  Place on a parchment paper-lined baking sheet and let rise a second time until doubled in size, about an hour.  About 45 minutes later, preheat your oven to 375 degrees.  When the second rise is complete, place the baking sheet in the oven and bake for 35 to 40 minutes until lightly browned.  (Do the "tap test"- loaves should sound hollow when they are tapped.)   As always, resist the urge to cut into the bread until it has been completely cooled on a cooling rack!

Enjoy!

October 21st - October 27th ~ Weekly Menu

This is a busy week for me with class, parent-teacher conferences, and after-school meetings.  I have planned some meals that are make-ahead or especially quick to accommodate our schedule.  Enjoy!

What meals do you all plan when you are pressed for time?

Sunday, October 21st: Spaghetti and Meatballs {external link} using Homemade Breadcrumbs {pnp link}

Monday, October 22nd: Risotto with Butternut Squash, Pancetta, and Jack Cheese {external link}

Tuesday, October 23rd: Breakfast for Dinner (Didn't you love this night as a kid?)  Here are some suggestions from Martha.  We might do the Croque Madame Sandwiches, adding cubed avocado.

Wednesday, October 24th: Mushroom, Red Pepper, and Spinach Quiche {pnp link} with simple side of greens
* This was previously made (prepared and baked) and frozen.  You do not need to thaw frozen quiche.  Preheat oven to 350 degrees.  Remove quiche from freezer and bake for 20-25 minutes or until it is entirely heated through. *

Thursday, October 25th: Spaghetti with Mussels, Lemon, and Shallots {external link}

Friday, October 26th: Easy Baked Spaghetti Squash {external link} with grilled chicken sausages

Saturday, October 27th:  Chicken Tagine with Lemons and Olives {external link}, served with rice

Homemade Breadcrumbs

Since I am making meatballs this week, I thought it was about time I used all of the frozen ends and scraps of bread I had squirreled away in my freezer.  As you know, I bake bread each week.  Although lovely in taste and crumb, it doesn't keep as long as the bread you get in the store with all of its long-lasting preservatives.  This results in me popping the remains in the freezer as soon as the bread is no longer fresh, but not yet stale.

First, I took all of the bread out of the freezer and popped it on a cookie sheet.  I baked it at 350 degrees for around 20 minutes until the bread was dry and crispy, but not browning too much.

I then broke up the larger pieces and put them all in my food processor.

To this, I added 1/8 teaspoon of salt, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/2 teaspoon ground black pepper.  I ground it up, poured it all into a plastic ziplock bag, and then popped it in the freezer.

According to a few sources, they should keep for about a year in the freezer (no need to thaw) and a few months in the fridge.

One final picture of Charlie the Goldendoodle for your viewing pleasure.  He also loves breadcrumbs due to their crunchiness.

Enjoy!

Homemade Applesauce

I made applesauce last week and it was so delicious!  I ended up altering the recipes I found online because there was way too much sugar in them for my tastes.  In our home, we like chunky applesauce with a little cinnamon-sugar flavor, but that still retains some of the tartness of the apples.  This is how I made our applesauce.

~ 8 cups of apples, a mixture of Gala, Jonared, and Mcintosh (cored and cubed)
~ 1/4 cup of packed brown sugar
~ 3/4 cup of water
~ juice of one lemon (a medium-sized lemon will give you about 2 tablespoons)
~ most of the peel of that lemon
~ 1/2 teaspoon cinnamon

Put everything in one large pot and stir well.  Cover and bring to a boil.  Then, reduce the heat to a low simmer and let it cook for 30 minutes.  Since we like it chunky I mashed up the apples right in the pan.  If you want it thinner, you could definitely use an immersion or regular blender.  (Make sure you fish out the lemon peel.)  I then continued to let the applesauce simmer for another 15 minutes.

Enjoy!

Banana-Pineapple Muffins

I like to freeze muffins and pop one out in the morning before I get ready to go to work.  By the time I get to school, it is thawed and great for a quick breakfast before my students come in :)

1/2 cup all-purpose, unbleached flour

1 cup white whole wheat flour

1/4 cup packed light brown sugar

1/4 cup of flax seeds

1/2 cup of chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1/2 cup canola oil

1/2 tablespoon of lemon zest (from about half a lemon)

1 teaspoon vanilla extract

2 over-ripened bananas, mashed

2/3 cup crushed pineapple (with juice)

Preheat oven to 375 degrees.  Combine the flours, sugar, baking soda, baking powder, cinnamon, flax seeds and salt. In a separate bowl, mix the egg, oil, lemon zest, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, pineapple, and walnuts.  Spray muffin tins with a non-stick spray.  Fill almost to the top with the batter.  Bake for about 30 minutes (until toothpick comes out clean).  Pop them onto a wire rack to cool.  

Enjoy!

October 14th - October 20th ~ Weekly Menu

Sunday, October 14th:  Minestrone Soup {pnp link}
Monday, October 15th:  Pumpkin Manicotti {external link}
Tuesday, October 16th: Shredded Chicken Mexican Lasagna {pnp link}
Wednesday, October 17th: Martha's Foulproof Fricassee {external link}
Thursday, October 18th: Potato Latkes  {external link} and Homemade Apple Sauce {external link}
Friday, October 19th: Macaroni and Cheese with Butternut Squash- so excited to try this! {external link}
Saturday, October 20th: Beef Stroganoff {external link}

Shredded Chicken Mexican Lasagna

2 chicken breasts, cooked and shredded (this can be made in the crockpot the day before)

1 red bell pepper, diced

1/2 yellow onion, diced

1/2 cup of frozen chopped spinach
3/4 cup of frozen corn

1/8 teaspoon chili powder

1/4 teaspoon cumin

1/4 cayenne 
juice from half of a lime

a few squirts of hot sauce (optional)
2 cloves of garlic, crushed

1 can black beans, drained and rinsed 

1 jar of chopped green chilis

2 cups brown rice, cooked

4 whole wheat tortillas (burrito size)

1/2 cup of salsa

1 cup of sharp chedder cheese or “Mexican blend”

1 avocado, sliced

Soften pepper, onion, corn and spinach (with the spices, lime juice, and hot sauce) in oo for about 10 minutes.  Add in the black beans, garlic, and green chilis and cook for another 5 minutes.  Spray a square baking dish with non-stock spray.  Lay a tortilla on the bottom (you may need to rip one in half and use it to layer the bottom too) and then layer with 1/2 of the black bean mixture, 1/2 of the rice, and 1/2 of the chicken.  Sprinkle with 1/3 cup cheese and put another tortilla (and a half maybe?) on top.  Layer the rest of the black bean mixture, rice, and chicken on top and sprinkle with another 1/3 cup of cheese.  Top with the remaining tortilla, the salsa, and the rest of the cheese.  Bake in a 400 degree oven for about 20 minutes or until it begins to bubble a bit (cover with foil until the last 5 minutes).  Top with avocado slices or homemade guacamole.

Enjoy!

Minestrone Soup

Perfect for a chilly day.

1/2 red onion, chopped finely 

1 small zucchini, chopped

10 baby carrots, chopped 

1 sticks celery, chopped

1 small leek, washed and chopped into half moons (white part only)

1 clove garlic, minced 

1/2 teaspoon of dried oregano

1 bay leaf 

1 can of diced tomatoes, no salt added

1 can chickpeas (garbanzo beans), drained and rinsed 

2 cups low-sodium chicken broth

1 tablespoon of tomato paste

2 cups of baby spinach, chopped

½ cup ditalini pasta 

2 basil leaves, chopped

salt and pepper to taste

grated Parmesan cheese

Soften the first 5 vegetables listed in olive oil (about 10 minutes, stirring frequently).  Add in the oregano, garlic, and bay leaf about halfway through.  Add in the tomatoes, beans, tomato paste, and stock.  Cover and bring to a boil.  Cook for another 20 minutes and then add the pasta and spinach.  Continue to cook until the pasta is tender.  When the pasta is al dente, stir in the basil.  Sprinkle with parmesan cheese and serve the warm bread.

Enjoy!

Weekly Menu ~ October 7th - October 13th

I am going home this weekend to visit family so my menu begins on Monday of this week :)

Monday, October 8th:  Escarole and Beans {pnp link}
Tuesday, October 9th: Grilled Vegetable Wraps {pnp link}
Wednesday, October 10th:  Shrimp Scampi {external link}
Thursday, October 11th:  Stuffed Chicken Breasts {external link} with green beans
Friday, October 12th: Slow Cooker Black Bean Soup {external link}
Saturday, October 13th: Seared Salmon with spinach and sweet potatoes

Escarole and Beans

This is a one-dish meal that is great on a cold and rainy day.  It is also super easy to make if that day also happens to be a busy one.

1 head of escarole, rinsed and chopped into wide chunks

2 cloves of garlic, minced

olive oil

2 cups of low sodium chicken stock 

2 links of hot italian chicken sausage, casing removed (or pork, if you prefer)

1 can of white cannelloni beans, rinsed and drained

pepper

Heat oil in a large, heavy pan.  Add the sausage.  Break it up into small pieces using a wooden spoon.  Cook until just brown and then add the garlic.  Add the beans and chicken stock and bring to a boil.  Turn down to a simmer and cook for another 10 minutes.  Add escarole and serve once it is wilted and nicely incorporated into the dish.  Serve in a bowl and sprinkle with parmesan cheese.  Add some fresh bread.

Enjoy!

Tuscan White Bean Dip

This was incredibly quick to make and coupled with some cubed fresh bread, I think it is going to be a nice addition to a family gathering I am going to later.

2 cans of white cannellini beans, rinsed and drained
3 large cloves of garlic, whole
4 fresh basil leaves (or more depending on your preference)
3 roasted red peppers, from jar (again, more depending on preference)
juice of one lemon
1 teaspoon salt (start with 1/2 teaspoon and add to taste)
freshly ground pepper
1/4 tablespoons of olive oil

Put all ingredients in a food processor and blend until smooth.  I like the consistency of mine and the little specks of basil and pepper.  Very festive :)

Enjoy!

Super Easy, No-Knead Bread

I have made this super easy, no-knead bread a few times now.  I took the recipe from the website Frugal Living NW and love it for a few reasons.  First, there are only 5 ingredients (if you count water as an "ingredient").   Second, you mix it by hand in one bowl which reduces the amount of dishwashing you have to do afterwards.  Third, it has a 12-18 hour rise time (with 14 hours as the optimal time), so you can prep it before bed one evening and have it ready for dinner the next.  Fourth, it is baked in a dutch oven which is so cool.  Finally, it is delicious!  I do cut this recipe in half because there are only two people in my household and I have yet to master the art of freezing dough after its first rise.

~ 2 cups unbleached flour
~ 1 cup of white whole wheat flour
~ 1 1/3 cups warm water (You should be able to leave your finger in there for about ten seconds without saying "ouch".  Not cold, but definitely not hot...  The yeast will boycott it if you don't meet its temperature demands.)
a pinch or two of sugar (maybe 1/4 teaspoon)
~ 1/4 t. of yeast (I purchased this yeast from King Arthur Flour.com and put it in a sealed jar in my refrigerator.  It is definitely cheaper than the envelopes you can get at the store, if you plan on baking bread on a regular basis.)
~ 1 1/4 tsp. of salt

I first proof the yeast by dissolving the sugar in the water and then whisking in the yeast.  I wait about 5 minutes until it gets scummy and frothy like this:

If this doesn't happen, pour it out and start again.  (Yours might be even more active than this which is great too!)  Your water could have been too warm/too cold, you might need to add more sugar for the yeast to eat, or the location of the bowl might have been too cold/hot.  On this particular day, I restarted my yeast mixture two times before getting it right on the third try.  Today is our first really cold and rainy day of the season and I think it was too cold the first two times.  On the third try, I popped it on my stove which was a bit warmer because I had preheated my oven to help along another dough that was already rising.

While the yeast is doing its thing, I mix the flours with the salt and add them to the yeast mixture when it is ready.

The dough can be mixed with a wooden spoon just until all the flour is incorporated.  There shouldn't be any dry spots and it will be very tacky.

Pop some plastic wrap and a clean dish towel on there and leave it in a relatively warm place for 12-18 hours.

At the end of that time, it will be puffed up with lots of little holes caused by the yeast letting off gases while it eats the sugar.  One of the gas byproducts is carbon dioxide which stays in the dough because of the strong gluten that has "cloaked" the outside of the dough.  This keeps your bread light and chuck full of those nice holes that make for great toast!  At the end of this first rise, it will look something like this:

You then extract the dough from the bowl and plop it on a floured surface.  It will want to stick to the bowl so just scrape it out with your hands.  Fold it over itself a few times and then put it on a clean dish towel that has been prepped with some cornmeal and flour.  Fold the dish towel over the top and let it rest for about 2 hours.

After about an 1 hour and 1/2, preheat your oven to 450 degrees with your dutch oven in it.  (Be sure to coat the inside of the dutch oven with a little cooking spray.)  When your oven beeps to let you know it is preheated, leave the dutch oven in there for another 20 minutes.  After 20 minutes, carefully take it out (it's going to be hot) and take off the lid.  Lift up the towel and "flop" the dough into the dutch oven.  Be careful of flour puffing up in your face.  Slash the top of the dough a few times.

Put the top back on and put the dutch oven back in your oven.  It should bake for about 45 minutes.  After 45 minutes, carefully take the top off and bake for another 10 minutes until deep golden brown like this:

Resist cutting it until it is fully cooled!  (During this time, you will hear it "crackling" if you put your ear up close.)  A premature cut will result in a gummy interior = not yummy.


Enjoy!

Fruity Muffins

I basically followed this recipe for Sunny Morning Muffins, but made some slight alterations to try to make them a little more healthy:

• First, I used 1 cup of frozen blueberries instead of fresh, mainly because I had some in the freezer.  In order to preserve the wet to dry ratio I then skipped adding sugar to the strawberries to produce more juice.  
• I also used 1/2 cup of white flour and then 1 cup of white whole wheat flour instead of all white flour.
• I reduced the sugar from 1 cup to a 1/2 cup.
• I used pecans instead of walnuts, again- that's what I had on hand.  Here is a Livestrong page comparing the health benefits of both.
• Last, I added a 1/4 cup of flax seeds.

They are quite yummy- the lemon and the nutmeg are a really wonderful combination.  Next time, I would add another 1/4 cup of each fruit, do all white whole wheat flour, and maybe add a bit more flax as well.  I usually make a batch of muffins, put them in a plastic bag once cooled, and leave them in the freezer.  I then take them out one a time.  If I take one out in the morning when I am getting ready, it is thawed by the time I get to school.

Wet ingredients:

Dry ingredients:

Final product- yum:

Enjoy!

Weekly Menu ~ September 30th - October 6th

Sunday, September 30th: Pollo in Potacchio {external link} with rice
Monday, October 1st: Jumpy's Pasta Fagioli {pnp link}, serve with this bread
Tuesday, October 2nd: Parmesan Breaded Chicken with greens {pnp link}
Wednesday, October 3rd: class for me so no planned dinner tonight
Thursday, October 4th: Shrimp and Scallop Arrabbiata {external link}
Friday, October 5th & Saturday, October 6th: I am going home for the weekend so no planned dinners on these nights... check out Simple Bites and Laura in the Kitchen for inspiration :)

Parmesan Breaded Chicken

This is a great main dish to couple with a side of greens, a vegetable, rice, etc.  I like it with salad greens tossed in Martha's simple lemon vinaigrette.

2 boneless and skinless chicken breasts, pounded thinly
1/2 cup of flour
1 egg
1/4 cup of bread crumbs
1/4 cup of panko
1/4 grated parmesan cheese

Pour flour in one bowl.  Whisk the egg in another bowl.   Mix the cheese, panko, and bread crumbs in a third bowl.  Dredge the breasts, one at a time, in the flour, then in the egg, and then finally in the breading mixture.  Heat a saute pan with some olive oil and a little butter.  Once hot, cook the chicken breasts on medium heat for a few minutes on each side.  When they are done, put them on a plate and allow to cool a bit.  Serve with a simple green salad.

Enjoy!

Jumpy's Pasta Fagioli

My nieces and nephews call my dad "Jumpy" in lieu of "Grampy" and this is Jumpy's Pasta Fagioli.  It is one of my favorite comfort foods because 1. it's delicious and 2. it reminds me of my dad :)  

3/4 of a box of ditalini pasta

4 cups of low sodium chicken broth/stock

3 cans of cannelini or northern white beans

1 can of low sodium diced tomatoes

1 medium sweet onion, diced

4 cloves of garlic, crushed

1 boneless pork chop, diced into little cubes

basil, fresh if available

pepper

olive oil

In a large pot simmer the pork in a few tablespoons of olive oil until slightly browned (over medium heat). Add onion. Cover and simmer for 5 more minutes onions are tender. Add basil and garlic and cook for another minute.

Add the tomatoes (with juice) and chicken broth and bring to boil.

Add the box of ditalini, reduce heat to medium, and stir frequently until cooked.

Reduce heat, add beans, cover and simmer for 20 minutes, adding pepper to taste.

Serve with hard bread like french bread.

Mamma Mia!  Enjoy!

Weekly Menu ~ September 23rd - September 29th

Sunday, September 23rd:  Crock Pot Lasagna {pnp link}
Monday, September 24th: Baked Potato Bar!  {This doesn't really need a "recipe", but just in case it has been a particularly grueling day- external link}
Tuesday, September 25th:  Tacos with Black Beans, Feta and Cabbage {pnp link}
Wednesday, September 26th: Roast Chicken with Vegetables {external link}
Thursday, September 27th: Pan-Seared Salmon with green beans and sweet potatoes
Friday, September 28th: Julia Child's Chicken Fricassee
Saturday, September 29th:

Crock Pot Lasagna

I told Husband I was going to make lasagna this week and he asked if I could please put sausage in it.  Not chicken sausage this time, but real pork sausage.  Since he is so good with the surplus of vegetables, the whole wheat pasta and such, I thought, "Why not?"

1/2 pound of ground pork sausage, casings removed
1/2 pound of ground beef
1/2 yellow onion, diced
2 cloves of garlic, crushed
3 cups of spaghetti sauce
1 large container of part-skim ricotta cheese (15 oz.)
1.5 cups of part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 egg
6-8 lasagna noodles, uncooked and regular (not the "no boil" kind)
1/2 bag of baby spinach or frozen spinach
1 zucchini, sliced into circles

Brown sausage and beef in a pan.  Once browned, remove from pan and add onions to the pan.  Once softened, add the garlic and cook for another minute.  Add onions and garlic to the bowl with the meat mixture.

In another bowl, mix most of the mozzarella cheese, all of the parmesan cheese, the egg, the ricotta cheese, and the spinach until well blended.

Spray the inside of your slow cooker very well with cooking spray.  Pour a little of the sauce to coat the bottom.  Fit 2 of the lasagna noodles over the sauce, breaking to fit them as best you can.  (If you overlap them too much they will not soften.)  Drop scoopfuls of the cheese mixture on top, layer some zucchini slices, and spoon some of the meat mixture.  Pour some more sauce on top of this layer and then continue to layer (sauce, noodles, cheese, zucchini, meat, sauce, etc.) until you are close to the top of the slow cooker.  End with a noodle layer, sauce layer and then top with the remaining mozzarella cheese.

Cook on low for 3.5 to 4 hours.  It is done when the noodles are tender- you can slip a knife in the center to test this.

Enjoy!

Weekly Menu ~ September 16th - September 22nd

Summer is still holding on strong with temperatures in the mid-70s this week so I will save the heartiest meal for Thursday when it is supposed to be in the low-60s.  In a mere month or so that is going to seem hot!

Sunday, September 16th: I am off to a colleague friend's house for apps and drinks so the Husband will have to provide for himself :)  I am making "Zucchini Tots" to bring... yum!  {external link}

Monday, September 17th:  Mushroom and Egg Pizzas {Real Simple recipe} using this pizza dough recipe (make sure you make the pizza dough the day before)

Tuesday, September 18th:  Chicken Piccata with Mushrooms and Zucchini {external link}

Wednesday, September 19th:  I have Open House tonight so it will probably be burrito night for the Husband :)

Thursday, September 20th: Rigatoni with Sausage, Vegetables and Beans {pnp link}

Friday, September 21st: Salmon with Grilled Vegetables

Saturday, September 22nd:  Black Bean Soup {external recipe}

Rigatoni Pasta with Sausage, Vegetables, and Beans

This is a hearty and somewhat healthy dish...

3/4 box of rigatoni pasta
1 and 1/2 cups of chicken stock
2 celery stocks, diced
10 baby carrots or 2 regular sized carrots, diced
1 small yellow onion, diced
3 links of sweet chicken sausage
1 can of small white beans, low sodium
3 cloves of crushed garlic
1 can of diced tomatoes, no salt added, mostly drained
a few basil leaves, chopped
1/2 grated parmesan cheese


Cook pasta two minutes shy of the package instructions and reserve 1/2 cup of pasta water.  Coat the bottom of a saute pan with oo.  Add in the sausage, squeezing it out of its casing.  When it is browned, add in the  onions, celery, and carrots and saute until soft.  Add in the garlic and cook for a few minutes.  Add in the diced tomatoes, beans, and chicken stock.  Cook uncovered for about 15 minutes and then add in the cooked pasta and the reserved pasta water.  Cook for another few minutes.  Toss in the basil and the cheese.  Enjoy!

Slow Cooker Meals

I have been doing a lot of online searches lately looking for healthy slow cooker recipes.  Unfortunately, a lot of them contain pre-made sauces, too much dairy, or lots of meat.  Below are some that I have found that seem relatively healthy:

• Chicken Cacciatore, from SkinnyTaste.com- love this site, definitely check it out  (low, 8 hours or high, 4 hours)
• Bolognese Sauce, from SkinnyTaste.com   (low, 6 hours)
• Pollo in Potacchio, from Skinny Taste.com (low, 8 hours)
• Black Bean Soup, from SkinnyMomsKitchen.com (low, 9-11 hours)
• Tortellini Tuscan Stew, from GoodHousekeeping.com (low, 6 hours or high, 3 hours)
• Summer Vegetable Lasagna, from SimpleBites.net (high, 3 hours) 

These last two may be easier than their traditional versions, but do try Julia's full recipes some time- just delicious!

• Simple Slow Cooker Coq Au Vin, from WholeFoodsMarket.com (low, 6-7 hours)
• Beef Bourguignon, from Epicurious.com (low, 8-10 hours) 

Does anyone have slow cooker recipes that are at least tasty and somewhat healthy?  If you do, please share!

Slow Cooker Chicken Cacciatore

I looked at a few recipes online for Slow Cooker Chicken Cacciatore and then decided to make my own version in the end.

Prep Time: 15-20 minutes
Serves: 2 (with leftovers for lunch)

3/4 box of penne pasta
1 20 oz. can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1/2 yellow onion, sliced into strips
1 red pepper, sliced into strips
salt and pepper
5 fresh basil leaves, chopped
tarragon leaves from one stalk, chopped
olive oil (I used my mister)
2 boneless, skinless chicken breasts
1/2 cup of white wine

Lightly spray a saute pan with olive oil.  Salt and pepper the chicken breasts and saute them on medium-high heat until just browned.  Put them in the crock pot and turn it on low.  Add the peppers and onions to the saute pan and cook for a few minutes.  Add the peppers, onions, tomatoes, herbs, and wine to the crock pot and give it a good stir.  Cook on low for 8 hours.  Take chicken out, put on a cutting board, and shred/pull apart using two forks.  Return chicken to slow cooker.  Increase heat to high and cook for 1 more hour with cover off.  (This may not be necessary for you, but I wanted to thicken up my sauce a bit more.)  Serve over penne with grated cheese.

Enjoy!

Teaching about 9/11

A colleague reminded me recently of the importance of teaching about 9/11.  Shamefully, I have shied away from it for two reasons.  First, my students were infants when the event occurred.  Second, I simply did not know how to approach such an emotional event.  After my colleague shared how she was going to acknowledge the day, I was inspired to develop a responsible and sensitive approach for my classroom too.

This September 11th, we will focus on the important American values of service and volunteerism.  I have prepared a brief information sheet for students titled, "What happened on September 11th?" adapted from 911memorial.org.  Students will read this together and will then watch A Timeline of 9/11 (5-minute video from history.com).  These two resources will help them to understand what actually happened that day.

Students will then view Spirit of Volunteerism: 9/11 and Beyond (7-minute video, 911memorial.org).  Last, I will have the students engage in an activity described in the Spirit of Volunteerism: 9/11 and Beyond video teaching guide.  Students will select one of 5 quotes from the video that best expresses their reactions to the film.  I will have them rewrite the quote on a poster sheet and then write why the quote is meaningful to them and how it describes the ideas of service and volunteerism.  Here are the quotes from the video:

Ground Zero worker: 

“Don’t ever forget these days, boys. We came in as individuals. And we’ll walk out together.”

Samuel Johnson:

“Great works are performed not by strength, but perseverance.”

Mother Teresa:

“We ourselves feel that what we are doing is just a drop in the ocean. But the ocean would be less because of that missing drop.”

Winston Churchill:

“You make a living by what you get. You make a life by what you give.”

Mahatma Gandhi: 

“You must be the change you want to see in the world.”

With this plan, I am now much more confident about how to approach 9/11 in my classroom.  Thanks to my colleague for her encouragement!

Lessonplan:

Alyssa Hinkell-Moore

7^th Grade Social Studies 

Ancient Civilizations of the Mediterranean Sea 

Unit: First Weeks of School Lesson Title:   Patriot Day, A Day of Service Class Period: 1

NCSS Standard (what we are learning):  Civic Ideals and Practices - j. recognize and interpret how the “common good” can be strengthened through various forms of citizen action.

Common Core Standard (how we are learning):  WHST.6-8.10. Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.

Learning Target/Objective:  I can describe the purpose of Patriot Day as a remembrance of 9/11 and reflect on the idea of service

Essential Question:  What is service?

Vocabulary:

Tier 2

service 

volunteerism

Student Activities:

Day 1 

1. Review objective and essential question
2. Explain that September 11^th is known as Patriot Day and is a National Day of Service and Remembrance
3. Read “What happened on 9-11?” student information sheet
4. “Timeline of 9/11” video, 4:54 (http://www.history.com/videos/911-timeline#911-timeline)
5. Watch “Spirit of Volunteerism: 9/11 and Beyond” video, 6:50 (http://www.911memorial.org/inspired-make-difference-after-911-0)
6. Discuss video:

• Highlights from the film
• Whom would you like to meet from the film and why?   

        7.  Student writing activity: Select a service-themed quote, reflect, and respond 

Diagnostic and Formative Assessments (Checking for Understanding):

1. Student reflections (F)

Student Sheet:

Patriot Day, September 11^th 

A National Day of Service and Remembrance

What Happened on 9/11?

On September 11^th, 2001, nineteen al Qaeda terrorists hijacked four airplanes, intending to strike 2 buildings of the World Trade Center in New York City and 2 targets in Washington, D.C. Hijackers crashed American Airlines Flight 11, carrying 87 passengers and crew, into the North Tower of the World Trade Center.  United Airlines Flight 175, carrying 60 passengers and crew, crashed into the South Tower of the World Trade Center.  Hijackers also deliberately crashed American Airlines Flight 77, carrying 59 passengers and crew,  into the Pentagon near Washington, D.C. After learning of the other attacks through cell phone calls, passengers on United Airlines Flight 93, carrying 40 passengers and crew, launched a counter-attack on the hijackers to seize control of their plane. As a result of their brave actions, Flight 93 crashed into an empty field in western Pennsylvania, instead of the hijackers’ intended target of the nation’s capital, Washington, D.C. 

In New York City and Washington, D.C., thousands of people evacuated safely. Tragically, nearly 3,000 lives were lost – the largest loss of life from a hostile attack by a foreign group on American soil. The attacks triggered immediate rescue and recovery operations at all three sites. Afterwards, donations of money and supplies poured in and people came from all over the world to volunteer their help. Memorials and vigils were held in New York City, Washington, D.C., Pennsylvania, and all over the world. While the World Trade Center site in New York City and the destruction at the other crash sites are reminders of loss, the generosity and service in response to the attacks shows the triumph and bravery of the human spirit. 

-Adapted from 911Memorial.org

Student Activity

Directions:  After viewing the “Spirit of Volunteerism: 9/11 and Beyond” video, please select one of the quotes below that best expresses your reactions as you watched the film.  Rewrite the quote on the poster sheet provided (be sure to include who the quote is by).  Then, write why the quote is meaningful to you and how it describes the ideas of service and volunteerism.  

Ground Zero worker: 

“Don’t ever forget these days, boys. We came in as individuals. And we’ll walk out together.”

Samuel Johnson:

“Great works are performed not by strength, but perseverance.”

Mother Teresa:

“We ourselves feel that what we are doing is just a drop in the ocean. But the ocean would be less because of that missing drop.”

Winston Churchill:

“You make a living by what you get. You make a life by what you give.”

Mahatma Gandhi: 

“You must be the change you want to see in the world.”