Sinfully Saturday Sweets

Triple Chocolate Cookies

The recipe can be found at

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/triple-chocolate-cookies-recipe/index.html

The cookies were sinful, we doubled the recipe to make more for all three of us to take home to our sweeties. They were devoured within seconds of coming out of the oven!!

Monday's Meal....

Creamy Salmon Pasta recipe was found on Meg's Favorite recipes, you can access the recipe by clicking on this link http://megsfavrecipes.blogspot.com/2009/09/creamy-salmon-pasta.html. Since I am posting this after I have made it, I must say that it was very good. I thought it tasted very much like Olive Garden's Seafood Alfredo. If you do not care for salmon, you can substitute the salmon with shrimp and/or scallops, or even chicken. Enjoy!!

Weekly Menu for November 2-5

Monday
Creamy Salmon Pasta
http://megsfavrecipes.blogspot.com/2009/09/creamy-salmon-pasta.html

Tuesday
Tex-Mex Chicken
http://www.kraftfoods.com/kf/recipes/slow-cooker-tex-mex-chicken-107258.aspx

Wednesday
Husband’s Pick

Thursday
Tacos

Weekly Menu for October 26 ~ 29

Monday

Grilled or Baked Chicken

Steamed Vegetables

Salad

Tuesday

Turkey Meatloaf

Parmesan Mashed Potatoes

Roasted Green Beans and Tomatoes

Wednesday

Taco Salad

Thursday

Baked Ziti

Breadsticks

Salad

Tuesday's Meal...

Mom's Turkey Meatloaf

You will need:

• 3/4 cup oats, rolled, quick cooking
• 1/2 cup milk, fat free
• 2 pounds turkey, ground
• 1 medium onion, peeled
• 1/2 cup pepper, red, bell, seeded and chopped
• 2 large eggs beated
• 2 teaspoons worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• pepper, black, freshly ground
• 8 oz. tomato sauce, low sodium

Preparation:

1. Preheat the oven to 350*F
2. In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
3. Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion. In a large owl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.
4. Transfer the mixture to a 9 x 13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until and instant-read meat thermometer inserted into the thickest part registers 160*F, about 1 hour.
5. Remove from the oven and let rest for 10 to 15 minutes before slicing.

Parmesan Mashed Potatoes

You will need:

• 1 1/4 pounds potatoes, unpeeled and cut into 1-inch pieces
• 1/4 cups buttermilk, low-fat
• 1/4 cups milk, fat-free, or 1%
• 2 tablespoons cheese, parmesan, freshly grated
• salt, to taste
• 2 teaspoon butter, unsalted, cut into 4 pieces

Preparation:

1. Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until potatoes are knife tender, 12 to 15 minutes.
2. While the potatoes are cooking, combine the buttermilk and regular milk in a small saucepan and cook over the lowest possible heat until just warm. Be careful not to let boil or the milk will curdle.
3. Drain the potatoes, return them to their pot, add the warmed milk, and mash together to the consistency you prefer. Stir in the Parmesan and season with salt. if desired, serve with a dab of butter on top.

Roasted Green Beans and Tomatoes

You will need:

• cooking spray
• 4 cups beans, green, trimmed
• 4 cups tomatoes, cherry, halved
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt to taste
• pepper to taste

Preparation:

1. Preheat the oven to 375*F. Coat a baking sheet with cooking spray.
2. In a bowl combine green beans, tomatoes, garlic, olive oil, salt, and pepper. Mix to coat the vegetables evenly.
3. Place the green bean and tomato mixture on the baking sheet and bake in the oven for 20 minutes or until vegetables are tender and browned to desired level.
4. Serve warm

Thursday's Meal...

Baked Ziti

You will need:

• 1/2 pound ziti pasta
• 4 teaspoons olive oil
• 1/2 cup onion, diced
• 1 1/2 cloves garlic, crushed
• 2/3 pound lean ground turkey
• salt to taste
• freshly ground black pepper
• 2 cups tomato sauce
• 1/3 cup fresh, chopped basil
• 1 cup fat-free ricotta cheese
• 2/3 cup grated, fat-free mozzarella cheese
• 1/3 cup freshly grated Parmesan cheese

Cooking instructions:

1. Preheat the oven to 350*F
2. Bring 1/2 gallon of salted water to boil. Add the ziti and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more. Add the ground turkey, season with salt and pepper, and brown. Drain off the excess fat.
4. Add the tomato sauce and simmer for 5 minutes. adjust the seasoning.
5. In a large mixing bowl, toss the ziti, meat sauce, basil and ricotta cheese together. Transfer to a casserole dish and sprinkle with the grated cheeses. (This can be made ahead and stored unbaked in the refrigerator up to 2 days, or it can be frozen.
6. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.

Thursday Night Delights

Julia hard at work!!

Toasted the almonds a little too much.....

so Shelly made an almond run and saved the day!!

BUTTER ALMOND COOKIES

• 1 cup all-purpose flour



• 1/2 teaspoon COURSE salt



• 1 cup (2 sticks) unsalted butter, room temperature



• 3/4 cup brown sugar


• 1 large egg yolk


• 2/3 cup finely chopped toasted almonds

1. Preheat oven 325*F
2. Whisk together flour and salt in a bowl
3. Put butter and brown sugar in the bowl, should be mixed with an electric mixer (paddle attachment) on medium speed until smooth for about 3 minutes. Mix in egg yolk, reduce to low, add in flour mixture, mix unto combined, mix in chopped almonds.
4. Using an ice cream scoop, drop batter onto baking sheets lined with parchment paper, spaced about 3 inches apart.
5. Bake cookies until golden brown, 12 to 15 minutes, let cool, then serve and enjoy!! :)

Meals for the week of October 19 ~ 22

Monday
Corn Bisque
Breadsticks or Salad

Tuesday
Southwest Chicken Salad Panini
Mac n Cheese

Wednesday
Layered Enchilada Bake

Thursday
Skinny Chicken Stroganoff
Steamed Vegetables

Dessert
Cobbler
Your choice of fruit!

Monday's Meal...

Corn Bisque

You will need:

• 1 (16 oz.) pkg. smoked sausage
• 1 medium onion, chopped (about 1 cup)
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 tsp. salt
• 4 cups milk
• 1 can (15.25 oz.) whole kernel corn, drained
• 2 cups cubed potatoes, cooked, drained
• fresh parsley
• shreaded cheddar cheese
• freshly ground black pepper

1. Cut sausage into 1/2" cubes
2. Melt butter in large sausepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute. Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; regturn to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
3. Top each serving with parsley and cheese, if desired.
   

Tuesday's Meal...

Southwest Chicken Salad Panini

You will need:

• 2 cups finely chopped cooked chicken breasts
• 1-1/2 tsp. chili powder
• 2 tbsp. Miracle Whip Light Dressing
• 2 tbsp. Light Ranch Dressing
• 8 slices italian bread
• 1 large tomato, cut into 8 thin slices
• 4 kraft 2% milk singles

1. Heat panini grill to medium-high heat. Mix chicken, chili powder and dressings.
2. Fill bread slices with chicken mixture, tomatoes and 2% milk singles.
3. Grill 3 to 5 minutes or until cheese is melted and sandwitches are golden brown on both sides.
   

Wednesday's Meal....

Layered Enchalda Bake

You will need:

• 1 lb. lean ground beef or turkey
• 1 large onion, chopped
• 2 cups chunky salsa
• 1 can (15 oz.) black beans, drained, rinsed
• 1/4 cup Italian dressing
• 2 tbsp. Taco seasoning mix
• 6 whole wheat flour tortillas (8 inch)
• 1 cup sour cream
• 1 pkg. (8 oz.) Mexican style finely shredded four cheese

1. Heat oven to 400* F
2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
3. Arrange 3 tortillas on bottom of 13 x 9-inch baking dish; cober with layers of half each meat mixture, sour cream, and cheese. Repeat layers. Cover with foil.
4. Bake 40 min. or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Top with chopped tomatoes or salsa, shredded lettuce and cilantro if disired.

Thursday's Meal.....

Skinny Chicken Stroganoff

You will need:

• 4 slices turkey bacon, cooked and crumbled
• 6 ounces uncooked extra-broad cholesterol-free egg noodles
• 3/4 cup reduced-fat sour cream
• 1/4 cup all-purpose flour
• 1 can (14 oz.) 99% fat-free chicken broth
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 8 oz. mushrooms, sliced
• 1 cup chopped onion
• 1 lb. boneless, skinless chicken breasts, cut in to 1/4-inch strips
• 1 clove garlic, pressed
• 2 tbsp. snipper fresh parsley

1. Cook bacon in skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
2. Cook noodles according to package directions in 4 qt. casserole; drain and keep warm. meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and black pepper; set aside.
3. Slice mushrooms; chop onions into a small dice. Slice chicken into 1/4-inch strips. Heat skillet over high heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet; keep warm.
4. Reduce heat to medium. Add mushrooms, onion and garlic that have been pressed. Cook and stir 3 minutes. Return chicken and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in parsley; serve over noodles.

Yield: 6 servings

Thursday Night Delights

Hi!! It's Julia, Shelly, and April!!











































































Tonight we are getting together to plan our recipes for next week and make Peanut Butter Blossoms. Here are some pictures from our "Girls Night" fun baking and meal planning.

Here's the recipe:

• 3/4 cup creamy peanut butter


• 1/2 cup shortening


• 1/3 cup granulated sugar


• 1/3 cup packed light brown sugar
  
• 1 egg


• 3 tablespoons milk


• 1 teaspoon vanilla extract


• 1 1/2 cups all purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• granulated sugar


• chocolate kisses
  

1. Pre-Heat oven to 350* F.


2. Beat peanut butter and sortening in large bowl with electric mixer until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat until fluffy. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. Shape into 1/2 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.


3. Bake 5 to 6 minutes or until set. Immediately press mini kiss into the center of each cookie. Remove from cookie sheet to wire rack.

Makes about 14 dozen cookies.

*If you don't have time to make the sugar cookies from scratch you can buy pre-made sugar cookie dough.

What's for Lunch today?

Hello Everyone! This is Julia. Today I couldn't figure out what to fix for lunch. I was looking around and realized that I had 2 talapia filets and some left over whole wheat pasta. I decided to make a dish out of these simple ingredents that I think I will call:

Sweet and Spicy Talipia with Whole Wheat Pasta

This is a picture of the finished product with a cold glass of sweet tea.

The recipe is as follows:

You will need:

• Whole wheat pasta


• olive oil
  
• jalepeno pepper jelly


• 2 talapia filets


• fresh cilantro
  

1. Bring a pot of water with a handfull of salt to a boil. Add whole wheat pasta and cook until aldente.


2. Put 2 tablespoons of olive oil to a sauce pan heated to medium high. Add 2 to 3 tablespoons of jalepeno pepper jelly. Stir together and add 2 talapia filets. Put the lid on and steam for 5 - 10 minutes each side (steam time depends on if you are using fresh or frozen talapia). Add about 4 tablespoons of pasta water and aldente pasta to the talapia and pepper jelly mixture; stir. While stiring, flake the fish into bite size peices. Serve with fresh cilantro on top.

Special thanks to my Mom for giving me some of her homemade Jalepeno Pepper Jelly!!

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How did it turn out?

Hi! This is Julia. I took some pictures of the Tortilla Soup (which was a hit at my house) and a picture of the Strawberry Shortcake. I hope you tried the recipes and liked them as much as we did.

Menu For October 12 ~ 15

Weekly Menu

Monday
Skillet Lasagna or Parmesan Chicken & Pasta
Salad and/or Garlic Bread

Tuesday
Tortilla Soup
Cheese Quesadillas

Wednesday
Sweet & Saucy Meatballs
Baked or Mashed Potatoes
Broccoli & Cheese

Thursday
Pork Chops
Green Beans
Corn
Carrots

Dessert
Strawberry Shortcake

Monday: Parmesan Chicken And Pasta

You will need:

4 frozen boneless skinless chicken breast halves

2 egg whites

1 garlic clove, pressed

1 cup fat-free seasoned croutons, grated (1/2 cup crumbs)

1/4 cup (1 oz.) grated fresh Parmesan cheese

1 teaspoon dried oregano leaves

1/8 teaspoon ground black pepper

2 tablespoons all-purpose flour

4 oz. uncooked angel hair pasta

1 jar (14 oz.) tomato and basil spaghetti sauce

1/4 cup (1 oz.) shredded reduced fat mozzarella cheese

1. Preheat oven to 425 degrees F. Remove chicken from package and trim off any visible fat.


2. Beat egg whites in bowl until frothy. Press garlic into egg whites using a garlic press. Grate crutons and Parmesan cheese into shallow bowl. Add oregano and black pepper; mix well.


3. Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on a baking sheet; lightly spray with nonstick cooking spray. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.


4. Meanwhile, cook pasta according to package directions; drain. Place shaghetti sauce in a microwave safe bowl. Microwave, covered, on HIGH 2 minutes or until hot. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 tablespoon mozzarella cheese.

Yield : 4 servings

390 calories

Tuesday: Tortilla Soup & Cheese Quesadillas

Tortilla Soup

You will need:

• Cooking Spray


• 2 garlic cloves, minced


• 3 cups fat-free less-sodium chicken broth


• 1 1/2 cups chopped cooked chicken breast


• 1 tablespoon ground cumin


• 1 (10 oz.) can Rotel


• 1/4 cup shredded Monterey Jack Cheese


• 1/4 cup diced peeled acocado


• 4 lime wedges


• 1 can drained yellow corn


• 1 can drained black beans

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; saute 1 minute. Add broth, chicken breast, cumin, rotel, corn, and black beans; bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with line wedges.

Yield: 4 servings

207 Calories (Serving size: 1 1/2 cups soup)

Cheese Quesadillas

Wednesday: Sweet & Saucy Meatballs

You Will Need:

Meatballs:

• 1/4 cup chopped onion
• 1 package (1 1/4 pounds) 93% lean ground turkey
• 1 egg white
• 1/4 cup seasoned dry bread crumbs
• 1 teaspoon dried thyme leaves
• 1 garlic clove, pressed
• 1/2 teaspoon salt

*You can also use preprepared meatballs

Sauce:

• 1 can (8 oz.) jellied cranberry sauce
• 1/4 cup ketchup
• 1/4 cup orange marmalade
• 2 tablespoons packed brown sugar
• 1 tablespoon whorchestershire sauce

1. Preheat oven to 400 degrees F. Chop onion. Combine turkey, onion, egg white, bread crumbs, thyme, garlic pressed, and salt; mix gently but thoroughly.
2. Shape meat mixture into balls; place in a single layer over bottom of a deep dish casserole dish. Bake 15 minutes; drain.
3. Meanwhile, in a small bowl, combine cranberry sauce, ketchup, marmalade, brown sugar and worcestershire sauce; mix well. Pour sauce over meatballs; mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir gently before serving.

Yield: 10 servings (about 40 meatballs)

Calories 170