Monday - Lasagne
Tuesday - Turkey Roll Ups and fruit
Wednesday - Pork Chops for Slow Cooker serve over Rice
Thursday- Church
Friday- Pizza
Saturday - Chicken Salad Sandwiches
Wraps
1 cup Hidden Valley® Original Ranch® Dressing
1 package (8 ounces) cream cheese, softened
4 12-inch flour tortillas, warmed
10 ounces sliced turkey breast
10 ounces Monterey Jack or Cheddar cheese slices
2 medium tomatoes, thinly sliced
Shredded lettuce or sprouts or spinach
InstructionsSandwiches
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Blend together dressing and cream cheese. Among the tortillas, evenly layer half the turkey, sliced cheese, dressing mixture, tomatoes and lettuce or sprouts, leaving a 1-inch border around edges. Repeat layering with remaining ingredients. Fold the right and left edges of tortillas into centers over the filling. Fold the bottom edge toward the center and roll firmly until completely wrapped. Place seam side down and cut in half diagonally.
Pork Chops for Slow Cooker
Ingredients
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
Chicken Salad Sandwiches
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast, cut into 1/4 inch-wide strips
4 stalks Celery, chopped
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup sliced green onions
6 Kaiser rolls, split
6 Leaf lettuce leaves
Make It
COMBINE chicken, celery, mayo and onions.
FILL rolls with lettuce and chicken mixture.
Diary of a Preacher's Wife
Monday, August 23, 2010
Monday, August 9, 2010
Week of August 9-August August 15
Monday- Soup and grilled cheese/tomato sandwiches
Tuesday- Vegetable Manicotti
Wednesday- Beef Round Steak (from previous week Crockpot recipe)
Thursday- Church
Friday- pizza night
Saturday- Left overs or Orange Chicken (from previous week)
Vegetable Manicotti
I pkg. manicotti pasta, cooked al dente
16 oz. part skim or fat free ricotta cheese
1 cup shredded mozzarella or italian blend cheese
1 zucchini, shredded
3 carrots, shredded
1 jar marinara sauce
Parmesan cheese
Combine cheeses and vegetables. Stuff cheese filling into manicotti. Place in a greased 9x13 glass baking dish. Pour sauce over the top and sprinkle with parmesan cheese. Cover tightly with foil. Bake at 350 for 30-45 minutes or until heated through.
Tuesday- Vegetable Manicotti
Wednesday- Beef Round Steak (from previous week Crockpot recipe)
Thursday- Church
Friday- pizza night
Saturday- Left overs or Orange Chicken (from previous week)
Vegetable Manicotti
I pkg. manicotti pasta, cooked al dente
16 oz. part skim or fat free ricotta cheese
1 cup shredded mozzarella or italian blend cheese
1 zucchini, shredded
3 carrots, shredded
1 jar marinara sauce
Parmesan cheese
Combine cheeses and vegetables. Stuff cheese filling into manicotti. Place in a greased 9x13 glass baking dish. Pour sauce over the top and sprinkle with parmesan cheese. Cover tightly with foil. Bake at 350 for 30-45 minutes or until heated through.
Tuesday, August 3, 2010
Week of August 2-August 7
Monday- Baked Spaghetti and Garlic Toast with Salad
Tuesday- Twice Baked Potatoes
Wednesday- Slow Cooker Asian Tomato Beef from Campbell's Kitchen
Thursday- Church
Friday- Pizza Night
Saturday- Honey Orange Chicken
Slow Cooker Asian Tomato Beeffrom Campbell's Kitchen Prep Time: 10 min. Cook Time: 7 hr. 15 min.
2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli florets
Hot cooked rice
1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.2. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.Makes: 8 servings (about 1 1/2 cups each).
Honey-Orange Chicken
Makes: 4 servings
Prep: 10 minutes Bake: 50 minutes
Ingredients
2 pounds bone-in chicken thighs or breasts, skin removed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup orange juice
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 oranges, halved and sliced
Directions
1. Heat oven to 375 degree F. Arrange chicken in 12x8-inch baking dish and sprinkle with salt and pepper.
2. Combine orange juice, honey, soy sauce, and ginger in cup until blended; pour over chicken. Bake 40 minutes, turning chicken twice. Arrange oranges over chicken; bake 10 to 15 minutes more. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 280,
Total Fat (g) 7,
Saturated Fat (g) 2,
Cholesterol (mg) 138,
Sodium (mg) 588,
Carbohydrate (g) 20,
Protein (g) 33,
Percent Daily Values are based on a 2,000 calorie diet
Tuesday- Twice Baked Potatoes
Wednesday- Slow Cooker Asian Tomato Beef from Campbell's Kitchen
Thursday- Church
Friday- Pizza Night
Saturday- Honey Orange Chicken
Slow Cooker Asian Tomato Beeffrom Campbell's Kitchen Prep Time: 10 min. Cook Time: 7 hr. 15 min.
2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli florets
Hot cooked rice
1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.2. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.Makes: 8 servings (about 1 1/2 cups each).
Honey-Orange Chicken
Makes: 4 servings
Prep: 10 minutes Bake: 50 minutes
Ingredients
2 pounds bone-in chicken thighs or breasts, skin removed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup orange juice
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 oranges, halved and sliced
Directions
1. Heat oven to 375 degree F. Arrange chicken in 12x8-inch baking dish and sprinkle with salt and pepper.
2. Combine orange juice, honey, soy sauce, and ginger in cup until blended; pour over chicken. Bake 40 minutes, turning chicken twice. Arrange oranges over chicken; bake 10 to 15 minutes more. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 280,
Total Fat (g) 7,
Saturated Fat (g) 2,
Cholesterol (mg) 138,
Sodium (mg) 588,
Carbohydrate (g) 20,
Protein (g) 33,
Percent Daily Values are based on a 2,000 calorie diet
Monday, July 26, 2010
Back To School Menu
Weekly Menu
Monday- Soup, salad and bread
Tuesday- Orange- Crumbed Baked Chicken with Mashed Potatoes and Veggies
Wednesday- Meatloaf with Whole Wheat Pasta
Thursday- (church)
Friday- Twice Baked Potatoes
Saturday- Left Overs
Sunday- Church
Twice Baked Potatoes
4 medium baking potatoes
1 cub shredded extra-sharp cheddar cheese
¼ cup light sour cream
¼ cup fat-free milk
4 teaspoons olive oil
1 teaspoon Dijon mustard
¾ teaspoon salt
1/8 teaspoon cayenne
3 cups chopped broccoli florets, steamed
1. Bake or microwave potatoes
2. Half the potatoes lengthwise. Scoop out the pulp, leaving about ¼ inch shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt, and cayenne; fold in the broccoli. Spoon the mixture into the potato shells; place on a baking sheet. Bake until hot and bubbling, about 10 minutes. 354 calories; 16g fat; 676 mg sod; 42 g carb; 5 g fiber; 14 g protein
Orange-Crumbed Baked Chicken
2 tablespoons orange juice
2 tablespoons Dijon mustard
¼ teaspoon salt
¾ cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1 shallot, finely chopped
¼ teaspoon freshly ground pepper
4 (3 ounce) skinless boneless chicken thighs
1. Preheat oven to 350F; spray nonstick baking sheet with nonstick cooking spray.
2. In a small bowl, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer. 179 calories; 4 g fat; 518 mg sod; 20g total carb, 3 g fiber; 16 g protein.
Italian Meatloaf
2lbs ground beef
2 eggs beaten
2/3 cup quick-cooking oats
1 envelope dry onion soup mix
½ cup pasta sauce
1 tsp. garlic powder
Onion slices
1. Combine ground beef, eggs, oats, soup mix, pasta sauce, and garlic powder. Shape into a loaf. Place in a slow cooker. Garnish top of loaf with onion slices.
2. Cover. Cook on Low 8 hours.
3. Serve with pasta and more of the sauce that you mixed into the meatloaf.
Monday- Soup, salad and bread
Tuesday- Orange- Crumbed Baked Chicken with Mashed Potatoes and Veggies
Wednesday- Meatloaf with Whole Wheat Pasta
Thursday- (church)
Friday- Twice Baked Potatoes
Saturday- Left Overs
Sunday- Church
Twice Baked Potatoes
4 medium baking potatoes
1 cub shredded extra-sharp cheddar cheese
¼ cup light sour cream
¼ cup fat-free milk
4 teaspoons olive oil
1 teaspoon Dijon mustard
¾ teaspoon salt
1/8 teaspoon cayenne
3 cups chopped broccoli florets, steamed
1. Bake or microwave potatoes
2. Half the potatoes lengthwise. Scoop out the pulp, leaving about ¼ inch shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt, and cayenne; fold in the broccoli. Spoon the mixture into the potato shells; place on a baking sheet. Bake until hot and bubbling, about 10 minutes. 354 calories; 16g fat; 676 mg sod; 42 g carb; 5 g fiber; 14 g protein
Orange-Crumbed Baked Chicken
2 tablespoons orange juice
2 tablespoons Dijon mustard
¼ teaspoon salt
¾ cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1 shallot, finely chopped
¼ teaspoon freshly ground pepper
4 (3 ounce) skinless boneless chicken thighs
1. Preheat oven to 350F; spray nonstick baking sheet with nonstick cooking spray.
2. In a small bowl, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer. 179 calories; 4 g fat; 518 mg sod; 20g total carb, 3 g fiber; 16 g protein.
Italian Meatloaf
2lbs ground beef
2 eggs beaten
2/3 cup quick-cooking oats
1 envelope dry onion soup mix
½ cup pasta sauce
1 tsp. garlic powder
Onion slices
1. Combine ground beef, eggs, oats, soup mix, pasta sauce, and garlic powder. Shape into a loaf. Place in a slow cooker. Garnish top of loaf with onion slices.
2. Cover. Cook on Low 8 hours.
3. Serve with pasta and more of the sauce that you mixed into the meatloaf.
Monday, May 3, 2010
Campbell's Kitchen Week!!!
Just sharing again for those of you that actually look at it and take some recipes :) If you don't, just disregard!!!!
Monday- Chicken w/ Savory Herbed Rice
Tuesday- Slow Cooker Beef and Noodles
Wednesday- Pork and Corn Stuffing Bake
Thursday- Church
Friday- Pizza (frozen) Night
Saturday- Finger Foods for E's bday party (5-7pm)
Pork and Corn Stuffing Bake
1 1/2 cups Pepperidge Farm® Cornbread Stuffing
OR Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
· Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
· Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
· Bake at 400°F. for 30 minutes or until the pork is cooked through.
· Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.
Chicken with Savory Herbed Rice
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked instant white rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese
· Season the chicken with the garlic powder and black pepper.
· Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
· Heat the stock and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice before serving.
Slow Cooker Beef and Noodles
1 pound beef for stew, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
Hot cooked egg noodles
· Place the beef into a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over the beef.
· Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve the beef mixture over the noodles.
· *Or on HIGH for 4 to 5 hours.
Monday- Chicken w/ Savory Herbed Rice
Tuesday- Slow Cooker Beef and Noodles
Wednesday- Pork and Corn Stuffing Bake
Thursday- Church
Friday- Pizza (frozen) Night
Saturday- Finger Foods for E's bday party (5-7pm)
Pork and Corn Stuffing Bake
1 1/2 cups Pepperidge Farm® Cornbread Stuffing
OR Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
· Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
· Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
· Bake at 400°F. for 30 minutes or until the pork is cooked through.
· Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.
Chicken with Savory Herbed Rice
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked instant white rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese
· Season the chicken with the garlic powder and black pepper.
· Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
· Heat the stock and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice before serving.
Slow Cooker Beef and Noodles
1 pound beef for stew, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
Hot cooked egg noodles
· Place the beef into a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over the beef.
· Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve the beef mixture over the noodles.
· *Or on HIGH for 4 to 5 hours.
Saturday, April 24, 2010
honey whole wheat bread
Cooking Level: Intermediate
Honey Wheat Bread
By: Dorothy Anderson
"This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas"
Rate/Review Read Reviews (29)
917 people have saved this 1 custom version
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Kitchen-friendly View
Prep Time:20 Min
Cook Time:40 Min
Ready In:1 Hr
Servings (Help) US Metric Calculate
Original Recipe Yield 32 servings
Ingredients
2 1/2 cups all-purpose flour
3 1/2 cups whole-wheat flour, divided
2 (.25 ounce) packages active dry yeast
1 cup milk
1 1/4 cups water
1/4 cup honey
3 tablespoons butter or margarine
1 tablespoon salt
Directions
In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120 degrees F-130 degrees F; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.
Honey Wheat Bread
By: Dorothy Anderson
"This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas"
Rate/Review Read Reviews (29)
917 people have saved this 1 custom version
Add
Print this Recipe
Share/Email
Share on Facebook
Email this recipe
Customize Recipe
Kitchen-friendly View
Prep Time:20 Min
Cook Time:40 Min
Ready In:1 Hr
Servings (Help) US Metric Calculate
Original Recipe Yield 32 servings
Ingredients
2 1/2 cups all-purpose flour
3 1/2 cups whole-wheat flour, divided
2 (.25 ounce) packages active dry yeast
1 cup milk
1 1/4 cups water
1/4 cup honey
3 tablespoons butter or margarine
1 tablespoon salt
Directions
In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120 degrees F-130 degrees F; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.
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