Spiral Bound Cookbooks and on the Menu this week: Chicken Salad Sandiwches, Crockpot Tortellini Lasagna, Pigs in a Blanket, Tex-Mex Roll-ups, Slow Cooker Chicken and Noodles with Vegetables

Some people say that cookbooks are going to be obsolete in the years to come because of the internet.  I hope they don't!  I love my cookbooks and collecting unique, old-fashioned ones.  Ok, maybe not so old-fashioned, but ones that are fun, and quirky in their own way. 

My mom came across two spiral bound cookbooks that belonged to her mother who passed away in the late '60s.  When my mom and dad moved, she gave them to me.  I love these cookbooks because of how simple and down home the ingredients are in the recipes.  Many of which were put together by military wives.  One of the cookbooks is printed copies of the original submitted recipes, so they are all in the person's handwriting.  Hardbound cookbooks are fascinating, but the spiral bound cookbooks that you can come across in those unique bookstores are special in their own way.

During my elementary school years, I attended a school called Gayton Elementary.  My class was the second group of kids who went through the school from kindergarten to fifth grade.  We practically ruled the school in our stir-up pants, scrunchies, and sweatsuits rockin' out to the New Kids on the Block.  However, I digress...One of the coolest things our PTA did was put together a collection of recipes and titled it "The Gayton Gourmet."  So fun, right?  One of my favorite recipes in this cookbook is a layered Mexican Dip.  I made this so much back in high school for my family that I had it memorized.  My sister knew this, so I had a lot of phone calls from her as a freshman in college that started with,"I'm making that mexican dip, and I'm at the grocery store.  What do I need again?"  Serve this at your next get-together or football party!

Mexican Dip adapted from the Gayton Gourmet

1 can Fritos Bean dip
1 can frozen guacomole dip (refrigerated is fine)
1/2 c. sour cream
1/4 c. mayonnaise
1/2 pkg. taco seasoning mix
2 tomatoes
1/2 bunch spring onions
4 oz. sharp Cheddar cheese

Mix sour cream, may, and taco seasoning mix.  Set aside.  Mix chopped onions and chopped tomatoes.  Set aside.  Grate cheese.  In glass baking dish cover bottom with bean dip.  Next spread guacamole on top of bean dip.  Add sour cream mixture on top of guacamole.  Sprinkle onions and tomatoes next.  Finally top with grated cheese.  Cover and refrigerate for several hours or overnight (f you can wait that long).  Serve with tortilla chips.

I hope you enjoy the menu this week!  Remember to throw in a leftover night and a breakfast for dinner night and you have the whole week planned!

These next two recipes are straight from food network.  The magazine came with this booklet that included 50 Chicken Dinners.  I had gotten one of those value pack of chicken drumsticks and didn't need to use all of them, so I went ahead and cooked up the whole batch, shredded the chicken from the uneaten drumsticks and froze the cooked chicken.  This extra work set me up for minimal effort during the work week.

  Creamy Chicken Salad
2 large chicken breasts
1 tablespoon salt
1/2 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
2 chopped celery stalks
2 tbsp chopped celery leaves

Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt.  Bring to a gentle simmer; cook until just firm, 15 minutes.  Plunge into salted ice water, 30 seconds, then drain.
Dice cooked chicken.  Mix with mayo, sour cream, parsley, celery stalks, and celery leaves.  Serve on lettuce, buns, or as is with chips and fruit and you have a nice meal!

Shopping List:  Chicken breasts, mayo, sour cream, parsley, celery

Tex-Mex Roll-Ups
2 large chicken breasts
2/3 cup mayo
1/2 cup salsa
1/2 cup sour cream
1 can chopped green chiles
Chopped scallions
Juice of 1 lime

Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain.  Shred cooked chicken.  Mix chicken with mayonnaise, salsa, sour cream, green chiles, chopped scallions, and juice of one lime.  Serve in tortillas.
Serve with a side salad, refried beans, or spanish rice.

Shopping List:  chicken breasts, mayo, salsa, sour cream, green chiles, scallions, lime


Crockpot Tortellini Lasagna:  I found this recipe on the mostly homemade mom blog.  Visit her fun site at www.mostlyhomemademom.com.

1 lb. ground beef
1/2 tbsp dried minced onion
4 cloves garlic, minced
26 oz. jar spaghetti sauce
1 cup ricotta cheese
2 cups fresh spinah
19 oz. package frozen tortellini
1-2 cups shredded mozzarella cheese

Brown ground beef in large skillet and drain.  Add onion, garlic and spaghetti sauce.  Simmer over medium heat for about 5 minutes.  Remove from heat and stir in spinach and ricotta. Spoon 1/3 of the meat sauce on the bottom of slow cooker.  (I would use a 4 quart.  My 6-7 quart was too big.)  Top with 1/2 package of tortellini.  Repeat layers, ending with meat sauce on top.  Sprinkle mozzarella.  Cook on low 3-4 hours.

Serve with crunchy rolls and a salad.
 
Shopping List:  ground beef, dried, minced onion, jar spaghetti sauce, ricotta cheese, fresh spinach, frozen tortellini, mozzarella cheese


Pigs in a Blanket:  Seriously.  Serve these when you want something different than plain, ole hot dog on a bun.  The kids love 'em.  Give in.  Let your inner child out.  You know you want these, too.

1 package hot dogs (I've been sneaking the turkey franks.  Shhhh...No one notices the difference.)
1 can crescent rolls

Unroll crescent rolls.  Place hot dog on widest end of crescent.  Roll hot dog in crescent roll.  Place on ungreased cookie sheet.  Follow directions on crescent roll package.

Serve with coleslaw and mandarin oranges.

Shopping List:  hot dogs, crescent rolls


Slow Cooker Chicken and Noodles with Vegetables:  I got this recipe from my Better Homes and Gardens Cookbook that my sister-in-law got for me one Christmas.  I don't normally do two crockpot meals in one week, but sometimes busy weeks make you do the unthinkable. 

2 cups sliced carrots
1 1/2 cups chopped onions
1 cup sliced celery
1 bay leaf
4 chicken legs, skinned
2 cans cream of chicken soup
1/2 cup water
1 tsp salt
1 tsp dried thyme
1/4 tsp black pepper
8 ounces dried wide noodles
1 cup frozen peas

In a 3-1/2- or 4-quart slow cooker stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. In a large bowl stir together soup, the water, salt, thyme, and black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.

To serve, in a large serving bowl stir together chicken mixture and noodles.

 Shopping List:  carrots, onion, celery, chicken legs, bay leaves (if not in spice cabinet), 2 cans cream of chicken soup, dried thyme, dried wide noodles, frozen peas

On the Menu: Barbecue Shrimp, Oven-Fried Chicken with Crunchy Broccoli Slaw, Beef and Noodle Toss, Sesame-Coated Pork Chops, Pesto Orecchiette with Chicken Sausage

The blog hasn't been updated because maternity leave came to an end and I am back working full-time.  My long term sub did an amazing job and my "school babies" miss her, but were happy to see me.  Teacher Appreciation week was this past week and my class surprised me with a binder of recipes.  How sweet is that?!  I can't wait to try them and post them on here! 

They both love to wear headbands!  My sis was in town this past week spending time with my parents.  She came to my classroom on Friday as our Mystery Reader.  She sent in 5 clues for me to read to see if the kids could guess who was coming to read.  They never did guess and her clues really threw them for a loop.  Her clues were:  I love plane rides.  I love my niece and nephew.  I am a doctor.  I have one sister.  I help people walk.   They asked her questions like, "What kind of doctor are you?"  "Where do you live?"  "Are you married?"  "Do you have kids?"  They thought she was so cool!  One little girl said, "She is such a cool sister!"  Sis and I then went to go pick up Dempsey Boy and Miss Tessa.  She spent the night with us and spent the day on Saturday celebrating my graduation.  My mom made a cute cake that looks like an open book.

I am hoping to do some more cooking this week.  The hubs is cooking dinner tonight for Mother's Day with assistance from me.  Here's his meal he's going to make:

Barbecue Shrimp adapted from Southern Living
1 1/2 lb. unpeeled jumbo raw shrimp
1 large lemon, cut into wedges
1 envelope Italian dressing mix
1/2 cup melted butter
1/2 cup loosely packed fresh leaf parsley

Preheat oven to 425 degrees.  Place shrimp and lemon in a 13 X 9 inch baking dish.  Stir together dressing mix and butter.  Pour butter mixture over shrimp, stirring to coat.  Bake, covered, at 425 for 25 to 30 minutes or just until shrimp turn pink, stirring once.  Remove shrimp mixture from oven, and sprinkle with parsley.

Ryan and my dad love my mom's potato wedges.  Ryan prides himself on now being able to cook these himself.  He wants to make these as a side for Mother's Day dinner.
Baked Potato Wedges with seasoned salt adapted from Bon Appetit
8 large Russet potatoes, peeled
1/2 cup butter, melted
1/2 cup olive oil
2 tablespoons seasoned salt

Preheat oven to 450 degrees.  Cut each potato lengthwise into 8 wedges.  toss in bowl with butter, oil, and seasoned salt.  Arrange in single layer on 2 bakign sheets.  Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. 

Oven Fried Chicken with Crunchy Broccoli Slaw adapted from Real Simple
Canola oil, for the rack
1/2 teaspoon paprika
1 1/4 cups buttermilk
salt and black pepper
2 3/4 pounds bone-in chicken parts, skin removed
1 cup crushed buttery round crackers
1/4 cup reduced fat mayo
1 tbsp cider vinegar
3/4 pound broccoli, chopped, about 4 cups
1 large carrot, coarsely grated
1/2 small shallot, chopped

Heat oven to 375 degrees.  Set a wire rack inside a rimmed baking sheet and lightly coat with oil.  In a shallow baking dish, combine the paprika, 1 cup buttermilk, and 1/2 teaspoon each salt and pepper.  Add the chicken and turn to coat.  Place the crushed crackers in a shallow bowl.  Remove the chicken from teh buttermilk mixture and coat with the crackers, pressing gently to help them adhere.  Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165 degrees in the center of the thickest piece of chicken 40-45 minutes.  Meanwhile, in a large bowl, whisk together the mayo, vinegar, the remaining 1/4 cup buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add the broccoli, carrot, adn shallot and toss to combine.  Serve with the chicken.

Beef and Noodle Toss
8 oz. lasagna noodles
12 oz. boneless beef sirloin, cut into bite-size pieces
2 tbsp all purpose flour
1 tbsp olive oil
1 pint grape tomatoes
8 oz. sliced crimini or button mushrooms
4 cloves garlic, minced (2 tsp.)
1 14 oz. can beef broth

Break noodles in half; cook according to package directions.  Drain.  Meanwhile, season beef with 1/2 teaspoon each salt and pepper.  Toss with flour.  Heat oil in a 12 inch skillet over medium-high heat.  Add meat, andy remaining flour, and the tomatoes to skillet.  Cook 3-4 minutes or until beef is well browned, stirring often.  Add mushrooms and garlic.  Cook 5 minutes more.  Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.  Add cooked noodles to skillet; stir gently to coat.  Heat through. 

Serve with steamed green beans or broccoli.

Tangy Sesame-Coated Pork Chops
4 6-ounce lean center-cut loin pork chops, about 1/2 inch thick
4 tbsp. Dijon mustard, divided
1/3 cup each:  dry bread crumbs, grated Parmesan cheese
2 tbsp sesame seeds
2 tsp dried parsley OR 2 tbsp minced fresh parsley
1/2 teaspoon garlic powder
cooking spray

Trim away excess fat from pork chops.  Spread 1 tbsp mustard on sides of each pork chop.  Combine bread crumbs, Parmesan cheese, sesame seeds, parsley and garlic powder in shallow bowl.  Coat pork chops and place in a 9 by 13 inch baking dish coated with cooking spray. Bake at 375 degrees for 45 minutes or until chops are tender. 

Nutrition:  297 calories, 36g protein, 9 g carbohyrate, 13 g fat, 82 mg cholesterol, 1g fiber, 454 mg sodium

Pesto Orecchiette with Chicken Sausage adapted from Real Simple
12 ounces orecchiette
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tbsp olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
1/3 cup pesto
1/2 cup grated Parmesan

Cook the pasta according to the package directions, adding the green beans and peas during teh last 3 minutes of cooking.  Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until browned, 6-8 minutes.  Add the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine.  Add more cooking water if the pasta seems dry.

I hope you enjoy these meals with your family!

Back at it

I felt like I was my old self again last week!  I got 4 cooked meals to the table and once again had lots of leftovers in the refrigerator.  With warmer temperatures, I definitely have the itch to cook out at some point.

Dempsey is doing a great job with his schedule.  He continues to be indecisive as to what he wants, but that's got to be a typical guy trait, right???  He is such a smiley boy and loves it when people talk to him.

Some of the recipes I will be making this week were found on Pinterest.  This site is so addicting and so fun!

***Ok, I love lasagna, but it can be so time consuming to make.  Here's a version I found that can be made on the stovetop.  I found it at this site here.  Have fun exploring this site!  It has amazing freezer meals.  I think I may double this recipe to have some in the freezer for the week I go back to work.

Skillet Lasagna
recipe adapted from Cook's Illustrated

1 (28oz) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt and freshly ground black pepper to taste
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 pound fresh italian sausage, crumbled
10 dry curly edged lasagna noodles, broken into 2 inch pieces
1 (8oz) tomato sauce
1/4 cup shredded mozzarella cheese
1/2 cup Parmesan cheese + more for serving
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Pour diced tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart; set aside.

Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add italian sausage and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in cheeses. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

* To make ahead/freezer meal - Prepare recipe above as directed up until you scatter the pasta. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is barely al dente, about 10 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Transfer dish into oven- and freezer safe container. Allow dish to cool and then freeze. When ready to prepare, preheat oven to 375 degrees. Defrost completely and place container on a baking sheet. Dot with heaping tablespoons ricotta and bake in the preheated oven for 10-12 minutes. Remove from oven and sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

***Stuffed peppers are also a favorite of mine and I love this variation I found on this site.  This recipe calls for ground turkey which is a healthy alternative to ground beef.
Southwestern Stuffed Peppers

• Olive Oil ( I used Tahitian lime olive oil)
• 1/2 lb lean ground turkey breast
• 1 cup chopped onions
• 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
• 2 cups of cooked rice (any type you like – I like brown)
• 3-4 organic bell peppers, halved and seeds removed
• 1 can of black beans, drained & rinsed
• ½ cup of organic frozen corn
• 1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
• Shredded Cheddar Cheese

• Toppings:
• fresh cilantro
• sour cream
• sliced avocado

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
*****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.
In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

***I also got my Southern Living magazine this week.  It had some great kid-friendly, healthy simple recipes.  Chicken breasts are on sale this week at our local grocery store.  I'm going to try this simple meal this week and I will also include some of the other simple meals they included for kids.

Two-Ingredient Chicken Strips
Chicken breasts cut into strips.
Marinate the chicken strips in ranch dressing for a few hours.
Grill!

How simple is that?!

I also want to try these for lunch this week:
Hazelnut-Strawberry Sandwiches
Smear hazelnut spread and strawberry jam on white bread.

What a nice change from the old standby peanut butter and jelly!