Monday, March 9, 2009

Menu Monday

Here's the plan for the week! (One item is a repeat from last week...we all got sick and I made soup for a couple of nights!)

Monday- Tacos, beans and rice
Tuesday- Breakfast for dinner- eggs, hashbrowns, biscuits, gravy and bacon
Wednesday-Lentil Stew and garlic muffins (I leave out the onion)
Thursday-Cheesy chicken pot pie (a new recipe for me from a Gooseberry Patch cookbook)
Friday- Spinach Artichoke Cheesy Tortellini(see below for recipe)
Saturday- Homemade pizza- my dough recipe here
Sunday- Crockpot White Chicken Chili over rice (recipe below!)

White Chicken Chili
**Sorry! I just realized I pasted in the wrong recipe for this. Here's the right one!
White Chicken Chili- Crock pot
1 can great northern beans-drained
2 chicken breasts
1 small can of diced green chilis
3 cups chicken broth
2 tsp cumin
1/2 tsp oregano
2-4 garlic cloves chopped
1 cup onion chopped
1 can corn (optional) I usually don't add it but I did this time!

Add all ingredients and cook all day on low. Serve with shredded cheese and sour cream. Chopped cilantro and green onions are good on it, too. Serve alone or over rice.

Rachel Rays Spinach artichoke cheesy tortellini (I use regular pasta)
**here are the directions with a couple of my changes...
1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano
Salt and black pepper
1 pound Pasta (Rachel uses cheese tortellini...I use whatever pasta I happen to have that day!)

Bring a large pot of water to a boil to cook the pasta.
Microwave the spinach on high for a few minutes to defrost.
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.
Saute the onions and garlic for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil.
Season the sauce with nutmeg(I leave this out) and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce.
Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Salt the boiling water and cook the tortellini (or regular old pasta!) according to the package directions. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

See for more great menu ideas!!!

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