Menu Plans

Top of the morning to you all!  I hope everyone is enjoying their weekend.  I am still mending from my little accident, but am trying to remain mobile.  Yesterday I did go into work; however, by noon quickly regretted my decision.  While I did make it the entire day, I was so exhausted when I got home that I was in bed before 8:00 p.m. and didn't wake up until around 7:30 a.m. this morning.  So, I am trying to move as much as I can, but at the same time am taking it easy.

In other news, knock on wood, the insurance companies have been very accommodating and helpful.  In the last 48 hours, I have heard from not only my insurance company, but also the chica's insurance company.  They were having a little bit of trouble with communications lines on her end, as she was not answering her phone.  So, they are now communicating through her parents.  I am trying to remain patient about that by reminding myself that the brain's pre-frontal cortex does not fully develop until the age of 25; however, the other part of me would honestly like to smack her for her immaturity in dealing with adult life and the law.  I am now taking my deep yoga breath....ahhh...remaining calm.  New subject.

On the agenda today, grocery shopping.  One of my favorite things to do!  For this week's menu, I am re-vamping one of my favorite recipes to make it gluten-free.  We are also planning on having another soup recipe from the Hy-Vee Seasons magazine.  And, last but not least, I will be using some extra chicken breast I plan on making early in the week for some chicken nachos inspired by one of our favorite bar and grill restaurants, Tanner's.

Menu for Sunday 1/21/2012 to Friday 1/26/2012

Sunday 1/21       Chicken Lasagna Florentine with Tomato-Cucumber Salad

Monday 1/22      Left-overs

Tuesday 1/23      Black Bean Soup with Sweet Potatoes & Kale served with Cheese Bread

Wednesday 1/24  Left-overs

Thursday 1/25    Chicken Nachos w/ Tomato, Corn, & Avocado Salad

Friday 1/26         Left-overs or out to eat

For your grocery items this week:

1 lb. chicken breast

1 bunch kale or if you can find some already washed and chopped, I suggest you buy the bagged kale

1 bag celery

1 bag baby carrots

2 pints grape tomatoes or 2 lbs. of Roma tomatoes

1 cucumber

1 medium sweet potato

2 bunches green onions

2 medium yellow onions
1 avocado

1 bag black beans

2 boxes reduced sodium chicken stock (if you don't already have some on hand)

1 gluten free baguette

1 package gluten free lasagna noodles

1 container sour cream

2 packages 1/3 less fat cream cheese

1 container Parmesan cheese (if you do not already have some on hand)

1 package 2% shredded mozzarella cheese

1 package 2% shredded cheddar cheese

1 package 2% Velveeta (if you do not have any one hand)

1 package Feta cheese

Skim milk

1 package frozen spinach
1 bag frozen corn

1 bag tortilla chips

Pantry items you will need:

Dried chopped chives (you can find these in the spice section of your grocery store or use fresh)
Dried Italian herbs

Garlic

Corn Starch

Happy shopping everyone!

Collisions & Cauliflower Cheese Soup

Thankfully, on tonight's menu we are having soup.  I love soup because it is comforting, fulfilling, and something you can make ahead and gets better after the flavors marry together over time.  I was in a car accident this morning on my way to work.  Literally, a block away from work.  I was at a stop light with several other cars in front of me and was rear-ended by a younger driver.  She claims she was not on her cell phone, but she must have been preoccupied with something to not see that we were all clearly stopped at a red light.  I have some whiplash and a sprained neck, but no other major injuries.  Thankfully, I am okay and have two different sets of prescribed pain killers.  Thankfully, I have excellent friends and an excellent husband who came to my aid.  And, thankfully, I have soup for dinner tonight.

I have to admit, I was a little skeptical about this particular soup recipe for I am not really a fan of cauliflower.  Justin picked out this soup.  I think he saw the word cheese and saw the croutons in the picture and thought it sounded good.  Well, he was right.  It is good!  If you are looking for a way to add some additional veg to your diet and are craving comfort foods, I suggest this soup.  We found the recipe in the winter addition of Seasons magazine published by our grocery store, Hy-Vee.  I made a few additions and tweaks to the recipe to boost the flavor and nixed the pumpernickel croutons.  I think it is a winner.

Cauliflower Cheese Soup
(inspired by Seasons)

Non-stick cooking spray
1 clove garlic, chopped
1 yellow onion, chopped
1 bag frozen cauliflower
1 cup chopped carrots
1 cup chopped celery
3 cups low-sodium chicken broth
1 cup skim milk
1 tablespoon corn starch
1 cup 2% shredded cheddar cheese
8 oz. chopped 2% Velveeta cheese
Salt to taste
Pepper to taste

Spray a large stockpot with non-stick cooking spray and saute the garlic and onion until soft and translucent over medium-low heat (about 4-6 minutes).  Add your carrots and celery and cook until softened (another 4-6 minutes).  Next, add you cauliflower and chicken stock.  Bring to a simmer and cook the cauliflower until softened.  Let cool for 10 to 15 minutes.

After your veggies have cooled, add the mixture to a food processor or blender and puree until smooth. You may have to work in batches so you do not overload your processor or blender.  Place the puree back into your stockpot and reheat over medium-low. While the puree is reheating, whisk together the milk and corn starch, then add the milk and cornstarch mixture to your puree.  Stirring constantly, begin adding your cheeses.  Continue stirring until the soup begins to thicken and the cheeses are melted.  This should make 6 one cup servings of soup.  I garnished my soup with a sprinkle of 2% cheddar and chives.

Slow Cooker Buffalo Chicken & Sweet Potato Fries

  What meal is my go-to meal to feed the Bear or a crowd?  This easy buffalo chicken recipe is from Iowa Girl Eats.  Kristen is one of my favorite bloggers.  All of her recipes are very tasty and she has a good sense of humor.  I love this recipe because you can use the chicken in wraps, on a salad, or as a pizza topping.  It also makes enough to feed a crowd.  All you need is chicken, a packet of ranch dressing mix, and your favorite wing sauce.  Pop everything in your slow cooker on low for 4 to 6 hours, shred the chicken, and you have one tasty meal.  The Bear enjoyed a wrap and I topped the chicken over a salad.

  We both enjoyed a side of sweet potato fries.  I love sweet potatoes!  They are just as versatile as your regular tator, but are packed with a ton of nutrients.  I know anyone could pay a couple of extra dollars for the bagged sweet potato fries; however, why not save your cash and make your own.  Here is how I make mine.

Sweet Potato Fries

Non-stick cooking spray

2 medium sized sweet potatoes, peeled, and cut into 1/4 inch fries

1 teaspoon olive oil

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Pre-heat your oven to 375 degrees.  Peel and cut your sweet potatoes into 1/4 fries.  I try to select sweet potatoes that are a little longer versus chubby so they are easier to cut.  I cut mine by slicing the whole potato in half, then into fourths, and then cutting the slices into sticks.  Next, place the fries into a large bowl.  Drizzle with olive oil, sprinkle in the sugar, salt, and pepper and toss to evenly coat each fry.  The sugar will bring out the natural sweetness of the sweet potato and make a nice brown crust on the fry without having to fry them in oil.  Next, spread the fries on a large baking sheet coated with non-stick cooking spray.  Bake them in the oven for 25-30 minutes or until they are golden brown.  If you want your fries to have a more even color, you can flip them once in the middle of the baking process.  Serve plain, with catchup, or a side of creamy ranch dressing.  I served the above fries with a side of chipotle ranch by using plain ranch dressing and adding a little adobo sauce for a little kick.  Yum!

Wheeeeeeeee!

  This morning, Justin and I decided to try out the espresso maker my mom bought us for Christmas.  After one cup, Justin started clearing out the basement for future work on the man cave today.  I am working on the blog.  Wheeeeeee!  Maybe we would be this productive every weekend if we started our mornings with fresh espresso.

To recap last night's meal, the Spicy Chicken Sausage Ragu over polenta, which was on last week's menu, I simply browned 1/4 of a tube of Isernio's Chicken Sausage in a skillet, added 6 chopped portabella mushrooms, and 1 cup marinara sauce.  While the sauce was heating through, I made my polenta.  I actually just used corn meal, as it is basically the same as polenta.  It just isn't ground as fine and is a little more budget friendly.  I brought 2 cups of chicken stock up to a boil, whisked in 1/2 cup corn meal.  Stirring constantly, lower your heat to low or medium low.  When the mixture begins to thicken, you can switch your utensils from a whisk to a spoon.  Stir until desired consistency.  I like mine to be about the thickness of oatmeal.  This should make about 2 cups of polenta.  Divide the polenta between two bowls and top with the ragu.  If I would have had some Parmesan cheese, I would have topped with a little freshly grated parm.  This meal is so comforting.

Finally, in case some of you might be utilizing my weekly menu posts and prefer to do your grocery shopping over the weekends, here is the starting line up for this week:

Sunday, 1/14  Crock Pot Buffalo Chicken Wraps, Sweet Potato Fries, & Salad (my chicken will be topped over a bed of salad)

Monday, 1/15 Left-overs

Tuesday, 1/16 Cauliflower Cheese Soup with Bread

Wednesday, 1/17 Left-overs

Thursday, 1/18 Spicy Cashew Chicken Stir Fry with Brown Rice

Friday, 1/19 or  Steaks w/ Roasted Red Skinned Potatoes & Green Beans

Saturday, 1/20

For your grocery list you will need:

8 large, boneless, skinless chicken breasts

2 steaks, your choice (we are using fillet Mignon)

4 medium sized sweet potatoes

1 pound red skinned potatoes

1 medium sized yellow onion

1 head garlic

2 large carrots, or 1 bag baby carrots (I usually buy baby carrots to cook with and munch on)

1 bag celery

1 bag salad

Red chili paste

1 can water chestnuts

1 package ranch dressing mix

1 bottle buffalo wing such (I use Cookie's sold at Hy-Vee)

1 box reduced sodium chicken broth

1 box brown rice

1 container of cashews

1 loaf fresh bread

Milk

1 bag 2% cheddar cheese

1 brick 2% Velveeta cheese

1 bag frozen green beans

1 bag frozen cauliflower

Your favorite whole grain tortilla wrap

Pantry items you will need for this week include:

Brown sugar

Reduced sodium soy sauce

Corn starch

Hope your weekend is going well!  I am off to finish cleaning my house.

Bacon, Onion, & Mushroom Pizza

  With the cold wind blowing and light flurries falling, what food is more comforting than a good pizza?  Well, maybe a pot roast or soup, but we've already covered that for the week.  I love bacon, but often times, I find that people try and either cut bacon out of their diets or substitute turkey bacon to find a replacement.  It is not the same!  And, who could replicate bacon?  Not a turkey!  My trick is to still eat regular bacon, but choose the center cut bacon.  Center cut bacon still gives you all the flavor and satisfaction of regular bacon, but with 30% less fat!  Don't deny yourself, just modify and look for center cut bacon at your grocery store.  Trust me, you will be happy.

Bacon, Onion, & Mushroom Pizza

The Sauce:

1 brick 1/3 less fat cream cheese, softened

1/4 cup fat-free sour cream

1 tablespoon dried chopped chives (look in the spice section of your grocery store)

1/2 tablespoon dried parsley

1/4 teaspoon garlic powder

Stir all ingredients together until smooth and creamy.  Set aside.

The Toppings:

1 diced and sauteed onion

12 sliced and sauteed mushrooms

2 cups 2% shredded mozzarella cheese

1 cup 2% shredded cheddar cheese

8 slices cooked and diced, center cut bacon

The Crust:

I used a personal sized, gluten free pizza crust by Kinnikinnick Foods.  They sell this brand in the health section at Hy-Vee food stores for around $5.00 per box.  Each box comes with 4 pizza crusts.  It is very handy when you are trying to practice portion control.

For the Bear, I used a regular pre-made pizza, whole wheat pizza crust.

I spread about 1/4 of the sauce on my pizza and the rest on his pizza crust.  I think you could easily spread the sauce on 2 full sized pizzas.  Next, top with your onions, mushrooms, and cheese.  Use the bacon as your last topping so it remains crispy.  Bake in the oven at 400 degrees until golden and bubbly.  Cool for 5 minutes, slice, and serve.

Simple Parmesan Dip

  I'm guessing some of you might be trying to add more veggies to your diet.  As the saying goes, "Strive for five!"  If you are not a raw vegetable fan, this can be tough.  Salads get old and who wants to eat plain carrots and celery with no dip?  Not me!  Back when I was in college at Iowa State, I took a nutrition class.  For extra credit we could take the Strive for 5 challenge.  While some did not take the challenge very seriously, I took it as an opportunity to change some of my eating habits.  Back then I was on a beer and bagel diet with the occasional salad, apple, or banana that might have been on hand in my sorority house.  I was finally living in an apartment, on my own, and had to cook for myself when I took the class.  This was an important time in my life and I took the challenge on.  Fruits and vegetables quickly became a primary staple in my life.  I really had to get creative with my preparation because I did not want to get bored and fail the challenge.  Too get the most nutritional value bang for my buck, I ate (and still do) a lot of raw vegetables with my lunch.  And, I became a master at making my own dips.  Dips make everything fun!

The above dip is one of the most simple dips I have ever made.  My Grandma Duree used to serve this dip at every family function.  I have entertained and brought this dip to many parties and always am asked for the recipe.  The only problem with grandma recipes is that they are never documented.  It is always a "pinch of this" or "well, I just add enough to make whatever taste good."  So, you might need to tweak this recipe to your palate.  I will warn you though, it contains a lot of garlic.  Vampires beware!

Parmesan Dip (inspired by Allene Duree)

1/2 cup light mayonnaise (I use Hellman's.  It is hands down the best)

1/2 cup light sour cream

1/2-3/4 cup grated Parmesan cheese

1/8-1/4 teaspoon garlic powder, more if you like the kick

Stir all ingredients together in a small bowl.  You can add more or less of either Parmesan cheese or garlic.  Serve with any fresh vegetable.  It is so good!

Veggie Chili Wraps/ Enchiladas

  So, there was a slight deviation from my weekly menu.  This happens sometimes when one forgets a key ingredient, item, or just doesn't feel like making the originally planned entree.  No need to stress or order take-out!  Just improvise.  If you read my weekly menu post, you may have noted and been hoping for a simple recipe utilizing wraps. Do not fret my dear(s) or whomever might be reading this blog, I will lead you in my thinking.  This weekend, I ran out of my stand-by gluten free wraps.  This was after the Bear (my husband) and I had taken our weekly trip to the grocery store.  Being it was Tuesday and I pre-made my veggie chili on Sunday, I simply forgot that the gluten free wraps were consumed on Saturday.  Thus, I had corn tortillas and a can of gluten-free enchilada sauce.  FYI, for those on a gluten free diet, Old El Paso finally listed what "modified food starch" they use...drum roll please...corn starch!  A winner if you can consume corn products!  So, I wrapped my veggie chili in my corn tortillas, topped with my enchilada sauce, baked at 350 degrees in the oven for 30 minutes, and topped them with some sour cream and jalapenos.  The Bear still had his version, only with a flour tortilla.  All is good in the Nickel house.  You too can enjoy these wraps, tortillas, or even turn them into a lovely chili inspired lasagna and layer your tortillas with some cheese if you so choose.  Let this veggie chili be your inexpensive culinary canvas for dinner in the very near future!

Veggie Chili Wraps (original recipe, minus Sara's extra improvising:))

Non-stick cooking spray

1 teaspoon olive oil

1 pressed garlic clove

1 tablespoon chili powder

1 teaspoon cumin powder

1/4 teaspoon red pepper

1 dash cinnamon

1 coarsely chopped, small carrot (or 10 chopped baby carrots)

1 coarsely chopped stalk of celery

1 15 oz. can Great Northern beans, or any other white bean on sale

1 7 1/4 oz. can diced tomatoes with chilies (such as Rotel)

1/4 teaspoon salt

Tortillas or wraps (I would suggest something high in fiber, check the nutritional value before purchasing)

Sour cream (I use fat-free sour cream from Target.  It is the Market Pantry brand, they have the modified food starch listed)

Shredded cheddar cheese (again, I use the Market Pantry brand because they list the modified food starch)

Jalapenos (if you dare)

Spray a large pot or Dutch oven with non-stick cooking spray.  Add the oil and heat the pot over medium heat.  Add the onion, garlic, carrot, and celery.  Stir occasionally and cook until softened (about 7-9 minutes). Add your spices, beans, and tomatoes.  Stir and reduce heat.  Simmer, stirring occasionally for 40 minutes to an hour.  This mixture will be thick.  This is so you can later scoop it into your wraps.

Spread 3/4 cup of the chili into the center of a wrap.  Top with 1 tablespoon sour cream and cheese, wrap and enjoy!