Monday, September 19, 2011

Menu #72

Monday: Angel Hair Pasta with Broccoli & Bacon in Alfredo Sauce

Tuesday: Chicken Cilantro Enchilada's
Black Beans
Spanish Rice

Wednesday: Beef Kebabs
Wild Rice

Thursday: Spinach Lasagna
Garlic Bread

Friday: Honey Pecan Chicken
Fresh, Steamed Green Beans

Tuesday, September 13, 2011

Menu #71

Monday: Macaroni & Cheese
Cut up Fruit

Roasted Potatoes

Wednesday: Blackened Cajun Chicken Pasta
Garlic Bread

Thursday: Pork Chops


Sunday, September 11, 2011

Chicken and Mushroom Goulash with Gnocchi

I am back posting for a second time to share one of my favorite recipes from Rachael Ray. I have tweaked it a little bit over the last few years but I have mainly kept it the same. My whole family loves it and the kids always gobble it up. I brought this to a recipe exchange earlier in the year and it won first prize, so you know it is good!

  • Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter
  • 1 pound ground chicken
  • 1/2 pound white mushrooms, sliced
  • cloves garlic, chopped
  • 1 medium onion, chopped
  • red bell pepper, seeded and chopped
  • 2 teaspoons smoked paprika, 2/3 palm full
  • Salt and pepper
  • 1 cup chicken stock
  • 1 cup tomato sauce
  • 1/2 cup sour cream or reduced fat sour cream
  • 1/2 cup parmesean
  • 1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to low, simmer and cook 20-25 minutes then stir in sour cream and turn off heat. Add parmesean. Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Here's Rachael Ray's picture, I will take a better picture on Tuesday when
I make it for our family. :)

Tuesday, September 6, 2011

Menu #70

Monday: Rotisserie Chicken
Pasta Salad with Goat Cheese & Arugula

Tuesday: Cricket Burgers
Sweet Potato Salad

Wednesday: Turkey Cutlets
Romaine Salad
Wild Rice

Thursday: Chili Chicken
Black Beans & Rice

Friday: Meatball Sliders
Green Salad