Recipes for the Week of January 11

Grocery List

Meat & Fish

• 2 1/2 lb. lean ground beef
  
• 4 boneless pork loin chops (3/4 inch thick)
  
• 4 fresh or frozen orange roughy fillets
  
• 3 lbs. beef short ribs
  
• 2 lbs. chicken thighs
  
• 4 small boneless skinless chicken breasts
  

Produce

• 1 small sweet red pepper
  
• 2 medium zucchini
  
• 12 ounces small new potatoes
  
• 2 medium sweet potatoes
  
• 1 small onion
  
• Fresh Green Salad
  
• 16 0unces Broccoli florets
  
• 4 ears Corn on the cob
  
• 1 cup pea pods
  
• Golden raisins (optional)
  

Dairy

• Shredded mozzarella cheese
  
• Shredded cheddar cheese
  
• 3/4 cup sour cream
  
• Grated parmesan cheese
  
• Egg
  

Helpers

• 1 package taco seasoning
  
• 1 package Kraft Deluxe Mac and Cheese Dinner
  
• 2 packets beef broccoli stir fry mix
  
• Salsa
  
• Tortilla chips
  
• Ritz crackers
  
• Hamburger buns
  

Spices & Baking

• Olive oil
  
• Toasted Sesame oil
  
• Seasoning salt
  
• Honey
  
• Cayenne pepper
  
• Teriyaki sauce
  
• Dried Italian seasoning
  
• Salt and pepper
  

Cans

• 2 cans chicken broth
  
• 1 jar pasta sauce
  
• BBQ sauce
  
• Veggie of choice
  

Frozen

• 1 package frozen honey glazed carrots (10 ounces)
  
• 1 pound frozen cheese tortellini
  
• 1 package (13.5 oz.) frozen cooked breaded chicken breast chunk
  

Pastas

• Brown rice
  
• Whole wheat rotini pasta
  

Misc

• Cooking spray
  
• Foil
  

Recipes

*** Sunday ***


Asian Short Ribs with Broccoli and rice


Prep. Time 10 minutes Cook time 8-10 hours.

Ingredients

3 lbs. beef short ribs

2 packets (1 ounce each) beef broccoli stir fry seasoning mix

2 cans (14 ounces each) chicken broth

1 1/2 cups uncooked brown rice

1 cup water

16 ounces fresh broccoli florets

Directions

1. Spray crock pot with cooking spray for easy clean up.
   
2. Sprinkle ribs with one packet of stir-fry mix, evenly on both sides.
   
3. Combine rice, chicken broth, water and remaining packet of seasoning in slow cooker.
   
4. Place ribs in slow cooker bone side down.
   
5. Place broccoli on top and cover.
   
6. Cook on low 8-10 hours.
   

*** Monday ***


Honey Thighs and carrots


Prep. Time 20 minutes Cook time 4-6 hours.

Ingredients

2 lbs. chicken thighs (trimmed)

1 (10 ounce) package honey glazed carrots

1/2 cup chopped onion

1/2 cup honey

2 teaspoons dried Italian seasoning

Salt and pepper

1/2 cup golden raisins (optional)

Directions

1. Preheat Broiler.
   
2. Arrange chicken on an aluminum lined baking sheet skin side up.
   
3. Sprinkle with salt and pepper.
   
4. Broil 6 inches from heat for 10 minutes or until skin is golden and crisp.
   
5. Combine carrots, onion and raisins in slow cooker.
   
6. Add chicken on top and pour honey over chicken.
   
7. Sprinkle chicken with dried Italian seasoning and cover.
   
8. Cook on low for 4-6 hours.
   

Special note:


If you are short on time, you can skip broiling the chicken before you slow cook it. However, broiling it first gives it better flavor and texture.

*** Tuesday ***


Stuffed Burgers


Prep time 10 minutes Cook time 20 minutes

Ingredients

1 1/2 lbs. lean ground beef

Seasoning salt

1 cup shredded cheddar cheese

4 tablespoons BBQ sauce

4 Hamburger Buns

2 medium sweet potatoes (sliced)

1 tablespoon olive oil

4 ears corn on the cob

Aluminum foil

Directions

1. Divide meat into 8 equal portions and shape into thin patties.
   
2. Sprinkle cheese in center of half the patties.
   
3. Press remaining patties on top at press together to seal.
   
4. Place on grill and cook to 160 degrees F. turning once (about 15-20 min.)
   
5. Brush with BBQ sauce during final minute of cooking.
   
6. Place on buns and top with condiments of choice.
   
7. Meanwhile, Place sweet potato slices on aluminum foil and top with olive oil.
   
8. Fold foil into packet and grill along with corn for about 15 minutes.
   
9. Serve burgers with corn and sweet potatoes.
   

*** Wednesday ***


Chicken Parmesan with whole wheat Rotini


Prep time 10 minutes Cook time 20 minutes

Ingredients

4 small boneless skinless chicken breasts

3 cups whole wheat rotini pasta

10 Ritz crackers (crushed)

1 teaspoon dried Italian seasoning

1 egg white

2 cups spaghetti sauce, divided

1 cup shredded mozzarella cheese

Fresh green salad

Directions

1. Cook pasta in large saucepan as directed.
   
2. Meanwhile, combine cracker crumbs, parmesan cheese, and Italian seasoning in a mixing bowl.
   
3. Lightly beat egg white in separate bowl.
   
4. Dip chicken breasts in egg white and then coat with cracker mixture.
   
5. Set aside.
   
6. Spray large non stick skillet with cooking spray.
   
7. Heat on medium heat and add chicken and cook for 5 min. on each side or until cooked through.
   
8. Spoon one cup of spaghetti sauce over chicken breasts and top with mozzarella cheese.
   
9. Cover and reduce heat, simmering on low for three minutes or until sauce is bubbly and cheese is melted.
   
10. Meanwhile, drain pasta and return to pan.
    
11. Add remaining 1 cup spaghetti sauce and toss to coat.
    
12. Cook on medium heat stirring occasionally until heated.
    
13. Spoon onto serving plates and top with chicken breast.
    
14. Serve with fresh green salad.
    

*** Thursday ***


Taco Bake


Prep time 15 minutes Cook time 35 minutes

Ingredients

1 lb. ground beef

1 package Kraft Deluxe Mac & Cheese dinner

1 package Taco seasoning

3/4 cup water

3/4 cup sour cream

1 cup salsa

1/2 cup crushed tortilla chips

1 1/2 cups shredded cheddar cheese (divided)

Veggie of choice

Directions

1. Preheat oven to 400 degrees F.
   
2. Prepare Mac and cheese as directed on package.
   
3. While Mac is cooking, brown meat over medium heat and drain.
   
4. Add taco seasoning and water to meat and simmer 5 minutes.
   
5. Stir sour cream into prepared Mac and Cheese.
   
6. Spoon half the Macaroni mixture into 8 inch baking dish.
   
7. Top with a layer of meat mixture, a layer of one cup cheese and a layer of remaining macaroni.
   
8. Cover and bake 15 minutes.
   
9. Top with tortilla chips, salsa and remaining cheese.
   
10. Bake uncovered an addition 5 minutes or until cheese is melted.
    
11. Serve with veggie of choice.
    

*** Friday ***


Easy orange roughy


Prep time 5 minutes Cook time 10 minutes

Ingredients

4 fresh or frozen orange roughy fillets

1/4 cup grated parmesan cheese

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

2 medium zucchini, cut into 1/4 inch thick slices

1 small sweet red pepper, sliced into strips

Aluminum foil

Directions

1. Thaw fish if frozen.
   
2. Rinse fish and pat dry with paper towel and place each fillet on a piece of foil (about 12 inch square) Sprinkle with cayenne pepper and parmesan cheese.
   
3. Top with zucchini, red peppers and salt.
   
4. Fold foil over top and seal tightly.
   
5. Grill covered over indirect heat for 8-10 minutes or until fish flakes easily with a fork.
   

*** Saturday ***


Glazed Teriyaki pork chops


Prep. Time 20 minutes Cook time 9 minutes

Ingredients

4 boneless pork loin chops, cut 3/4 inch thick

1/4 cup teriyaki sauce

12 ounces small new potatoes, quartered

1 tablespoon olive oil

1 tablespoon toasted sesame oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup steamed pea pods

Directions

1. Preheat Broiler.
   
2. Brush both sides of pork chops with teriyaki sauce.
   
3. Arrange chops on one half of unheated broiler pan; set aside.
   
4. In large bowl, toss potatoes with olive oil, sesame oil, salt and pepper until well coated.
   
5. Place potatoes on other half of boiler rack next to chops.
   
6. Broil 4 to 5 inches from heat for 9 to 11 minutes or until pork reaches a temperature of 160 degrees F. and potatoes are tender, turning pork and potatoes once during cooking.
   
7. Serve chops and potatoes with steamed pea pods.
   

Recipes for week of January 4th

Sun. Crock Pot chicken

Prep. Time: 10 min. Cook time: 7-8 hours

Ingredients:

Whole chicken 3-4 pounds

½ cup chicken broth

1/3-cup soy sauce

1/3-cup olive oil1/4 cup honey

1 tbs. Worcestershire sauce

2 tablespoons Balsamic vinegar

2 tbs. minced garlic

Juice of 1 lemon

Baby carrots

Mashed potatoes

Directions:

Spray slow cooker for easy clean up. Remove skin from chicken. Rinse chicken and pat dry. Place chicken in crock-pot. In a bowl combine all ingredients. Pour over chicken. Cover and cook on low 7-8 hours. Serve with mashed potatoes and honey glazed carrots (see chefmama archives for recipe).

Monday Baked Tortellini gratin

Prep. Time 10 min Cook time 20 min

Ingredients:

1 package refrigerated cheese tortellini

1cup heavy cream

¼ cup Parmesan cheese (grated)

Leftover chicken (optional)

Fresh fruit

Directions: Preheat oven to 350 degrees F. Cook tortellini according to package. Drain and spread in baking dish. Add cream and left over chicken (if using). Stir pasta. Sprinkle with Parmesan cheese and bake for 20 min. Serve with fresh fruit.

Tuesday Asian Baby Back Ribs

Prep time 10 min. cook time 45 min.

Ingredients:

2 racks baby back ribs

4 medium garlic cloves (finely chopped)

4 scallions (minced)

2 tablespoons soy sauce

2 tablespoons olive oil

2 table spoons brown sugar

Salt and pepper

Corn on the cob

Directions:

Preheat oven to 400 degrees F. Set ribs on large rimmed baking sheet skin side up. In a small bowl stir together garlic, scallions, soy sauce, olive oil, and brown sugar. Season ribs with salt and pepper and then brush a little sauce on skin side of ribs and turn them over. Brush remaining sauce on topside of ribs. Roast ribs in upper third of oven for 45 minutes, until brown and tender. Let sit for 10 minutes and serve with corn on the cob and Parmesan new potatoes.

Parmesan New Potatoes Recipe

Ingredients:

6 new potatoes (quartered)

1/3 small onion sliced

Olive oil

Salt and pepper

¼ cup Parmesan cheese

Directions: Place onions on aluminum foil. Add potatoes on top and season with salt and pepper. Drizzle with olive oil and sprinkle with Parmesan cheese. Fold foil around potatoes to make a packet and roast along side ribs.

Wed. Honey Coated Crunchy Chicken Fingers

Prep time 10 min. cook time 10 min.

Ingredients:

1 lb. boneless skinless chicken breasts

¼ cup honey (slightly warmed)

¼ cup water

1 cup crushed corn flakes

Directions:

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray. Cut chicken breasts crosswise into ¾ inch wide strips. In a small bowl, combine honey and water. Put cornflakes on a plate. Dip chicken strips in honey mixture that coat with cornflakes and place on baking sheet. Bake for 10 minutes or until cooked at center, turning once halfway through cooking time. Serve with sweet potatoes fries (made according to package) and fresh fruit.

Thurs. Crock pot Pork Chops and potatoes

Prep time 15 min. cook time 8 hours

Ingredients:

4 pork chops

1 sliced onion

3 potatoes peeled and sliced

1 can cream of mushroom soup

Salt and pepper

Stemmed broccoli

Directions:

Spay slow cooker for easy clean up. Place onion and potatoes in bottom of crock-pot. Place pork chops on top. Season with salt and pepper. Pour soup on top and cover and cook on low 8 hours. Serve with steamed broccoli

Fri. Lemon Shrimp Salad

Prep time 10 min. cook time30 min.

Ingredients:

1-pound medium shrimp (shelled and deveined)

2 hearts of Romaine (cut into 1 inch wide ribbons)

1 cup grape tomatoes (halved)

1 avocado (diced)

½ lemon plus two tablespoons fresh lemon juice

½ teaspoon black peppercorns

2 tablespoons olive oil

2 tablespoons grape seed oil or vegetable oil

Freshly ground black pepper

Salt

1 pinch of sugar

Directions:

Fill medium saucepan with water. Squeeze the lemon half into the water and add lemon rind along with peppercorns and a generous pinch of salt. Bring water to a boil. Add shrimp and simmer until they are curled and just pink, about 3 minutes. Using a slotted spoon transfer shrimp onto a paper towel lined plate. Place shrimp into freezer for about 5 min. or until just chilled. Meanwhile, in a large bowl, whisk the lemon juice with olive oil, grapeseed oil, sugar and a generous pinch of each salt and ground pepper. Add romaine ribbons, grape tomatoes, and diced avocado and chilled shrimp. Toss well and serve immediately.

Special Note: If your kids will not eat, serve them leftover pork from Thursday with a side salad or fresh fruit.

Sat. Grilled Chicken, Mozzarella, and Tomatoes Sandwiches

Prep time 30 minutes cook time 10 minutes

Ingredients:

¼ cup plus 2 tablespoons olive oil

Finely grated zest of 1 lemon

1 ½ tablespoons fresh lemon juice

1 tablespoon dried Thyme

2 garlic cloves, very finely chopped

Salt and pepper

1 tomatoes thinly sliced

4 ½ inch thick chicken Breast cutlets

4 ciabatta rolls, split

4 1/3 inch thick slices of fresh mozzarella

4 large basil leaves (optional)

Directions: In large bowl whisk ¼ cup of the olive oil with the lemon zest, lemon juice, thyme, garlic, and a pinch of each salt and pepper. Spoon 1-½ tablespoons of mixture into a small bowl and add tomatoes slices turning to coat. Add chicken to large bowl and turn to coat. Let chicken and tomatoes stand at room temperature for 30 min. Light grill. Brush cut sides of rolls with remaining olive oil and grill over high heat until golden. Set aside. Add chicken to grill, season with salt and pepper and grill over high heat turning once until cooked through and lightly charred, about 6 minutes. Place chicken on rolls and top with mozzarella, tomatoes, and basil leaves. Spoon any tomatoes juices onto top half of roll, close sandwiches and serve.

Special note: For a kid friendly version, I place the chicken on a roll and top with a slice of Kraft singles American cheese. I also like to serve these open faced sometimes to cut down on the carbs.

Weekly Grocery list:

Meat and Fish

1 whole chicken

1-2 slabs baby back ribs

4 pork chops

4 1-inch thick chicken breast cutlets

1-pound boneless skinless chicken breasts

1-pound medium shrimp (shelled, and deveined)

Produce

2 Small onions

4 scallions

1 package grape tomatoes

2 lemons

1 avocado

8-10 medium baking potatoes

6 new potatoes

4 ears corn on the cob

Garlic bulb

Baby carrots

2 hearts of Romaine

Broccoli

Fresh fruits of choice

4 fresh basil leaves (optional)

Dairy

Grated Parmesan cheese

4 1/3 inch thick slices of fresh mozzarella

Heavy whipping cream

Helpers

4 ciabatta rolls

1 cup crushed corn flakes

Spices and Baking

Vegetable oil

Honey

Olive oil

Soy sauce

Seasoning Salt

Brown sugar

Sugar

Balsamic vinegar

Worcestershire sauce

Black peppercorns

Salt and pepper

Thyme

Grape seed oil or vegetable oil

Cans

1can cream of mushroom soup

1 can chicken broth

Frozen

Frozen sweet potato French fries

Pasta

1 package refrigerated cheese tortellini

Misc.

Aluminum foil

Recipes for the Week of December 28

*** Sunday ***


Crock Pot Chicken with egg noodles


Prep. Time 10 minutes Cook time 6-8 hours.

Ingredients

4-6 boneless skinless chicken breasts

6 large carrots sliced into chunks

2 cans cream of chicken and mushroom soup

1 cup water

Egg noodles

Directions

1. Add chicken breast to crock pot.
   
2. Mix soup with water and pour over chicken.
   
3. Place carrots on top.
   
4. Cover and cook on low 6-8 hours.
   
5. Just before serving prepare egg noodles by placing them in boiling water and continue to boil for 10 minutes or until done.
   
6. Drain noodles and top with creamy chicken.
   
7. Serve
   

Special Notes:


I usually prepare one more chicken breast than needed for my family to assure I have leftovers for tomorrow's recipe.


*** Monday ***


Chef Mama's Chicken noodle soup


Prep time 10 minutes Cook time 2-4 hours

Ingredients

Leftover chicken and noodles from sun.

2 cans chicken broth

1 cup frozen peas

2 tablespoons dried Italian seasoning

Directions

1. Add last night's left over creamy chicken and noodles to crock pot.
   
2. Break up chicken with fork.
   
3. Add 2 cans chicken broth and one cup water.
   
4. Add Italian seasoning and stir.
   
5. Cook low 2-4 hours. 20 minutes before serving add in frozen peas.
   
6. Serve with fresh baked Pillsbury rolls.
   

*** Tuesday***


Beef Broccoli with brown rice


Prep time 15 minutes Cook time 25 minutes

Ingredients

1-2 lb. flank steak sliced thinly

3 tablespoons cornstarch, divided

1/2 teaspoon garlic powder

2 tablespoons vegetable oil

4 cups fresh broccoli florets

1 small onion cut in wedges

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

Hot cooked rice (I prefer brown rice)

Directions

1. In a mixing bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
   
2. Stir in beef until well coated.
   
3. Add beef to large skillet or wok and stir-fry over medium heat with 1 tablespoon of vegetable oil until it reaches desired doneness.
   
4. Remove beef from pan and cover to keep warm.
   
5. Add remaining 1 tablespoon of oil to pan and stir-fry broccoli and onion for about 5 minutes.
   
6. In mixing bowl, combine soy sauce, brown sugar, remaining 1 tablespoon cornstarch ginger and 1/2 cup water until smooth.
   
7. Add the mixture and beef to the pan.
   
8. Stir and cook over medium heat 2-4 minutes.
   
9. Serve over warm rice.
   

Special Notes:


If your kids will not eat the onion you may omit it. You can also leave some plain beef and broccoli aside before adding soy sauce mixture for very picky eaters. I now there are a few out there!

***Wednesday***

Happy New Year! Go out and Celebrate! No cooking tonight!
***Thursday***


Crock Pot Ravioli Lasagna


Prep time 15 minutes Cook time 3-4 hours

Ingredients

1lb lean ground beef

1 cup diced onion

1 jar spaghetti sauce

1 package frozen cheese filled tortellini (25 ounces)

Shredded mozzarella cheese

Directions

1. Brown ground beef and onion over medium heat.
   
2. Drain and add spaghetti sauce.
   
3. Heat thoroughly.
   
4. Spray slow cooker with cooking spray.
   
5. Add thin layer of sauce to cooker.
   
6. Add single layer of FROZEN ravioli.
   
7. Cover with sauce and cheese.
   
8. Repeat in layers finishing with cheese on top.
   
9. Cover and cook on high 3 to 4 hours.
   
10. Serve with garlic bread and fresh green salad.
    

*** Friday ***


Cheddar Chicken Rolls and sliced parmesan potatoes


Prep time 10 minutes Cook time 30 minutes

Ingredients

8 boneless skinless chicken thighs (or you can use breasts if they are thin)

1 cup frozen broccoli (thawed and chopped)

1 cup shredded cheddar cheese

1 pouch shake and bake seasoning mix

4 medium potatoes sliced

Olive oil

Parmesan cheese

Directions

1. Preheat oven to 400 degrees.
   
2. Place chicken thighs on wax paper with the smooth side down and pound to 1/2 inch thickness with meat mallet.
   
3. Top with broccoli and cheese Roll up each chicken thigh tightly starting at one of the short ends.
   
4. Use wooden toothpicks to hold roll together.
   
5. Place shake and bake seasoning in a shallow bowl.
   
6. Roll each chicken roll in shake and bake to coat.
   
7. Place rolls seam side down on foil lined baking pan.
   
8. Add sliced potatoes on another foil lines baking sheet.
   
9. Drizzle with olive oil and sprinkle with parmesan cheese.
   
10. Bake both for 30 minutes.
    
11. Remove toothpicks before serving.
    

*** Sat***


Personal pizzas


Prep. Time Hmmm... Shouldn't take too long, but could turn into a major production depending on the kids. Cook time 7-10 minutes

Ingredients

4 mini Boboli pizza crusts

1 jar Ragu Pizza Quick Sauce

Mozzarella cheese

Pepperoni

Mushrooms, onion, peppers... All optional

Directions

1. Ok chef mamas, this is one for the kids to help with.
   
2. Give each person their own crust or two can share one if children are very young.
   
3. Let them spoon on sauce and add toppings of choice.
   
4. Then bake for 7-10 minutes.
   
5. Sounds easy right?
   
6. However, with children you never know when the unexpected will happen...(Pizza on the floor anybody? or maybe something added that shouldn't be?)
   
7. So have your favorite pizza delivery number on hand just in case!
   
8. Also keep the camera nearby... we would love to see pics of you cooking with your kids.
   

Recipes for the Week of December 14

Grocery List

Meat & Fish

• 1-2 lbs. lean ground beef
  
  
• 2-2 1/2 lbs. round steak
  
  
• 1(6-8 lb.) fully cooked ham
  
  
• 4 fillets 0f sole
  
  
• 4 boneless skinless chicken breast halves

Produce

• 1 lemon
  
  
• 6 medium baking potatoes
  
  
• 4 carrots

Fresh Green Salad

• Asparagus
  
  
• Veggie of choice for Saturday
  
  
• Baby carrots
  
  
• Baby red skin potatoes

Dairy

• Shredded mozzarella cheese
  
  
• 1 container low fat cottage
  cheese
  
  
• Fresh Parmesan cheese (1
  cup)
  
  
• 6 eggs
  
  
• Light chive and onion cream cheese
  spread

Helpers

• 1 1/3 cup breadcrumbs
  
  
• Ritz crackers
  
  
• Chopped pecans (optional)

Spices & Baking

• Vegetable oil
  
  
• Olive oil
  
  
• Italian seasoning
  
  
• Pepper
  
  
• Butter
  
  
• Brown sugar
  
  
• Seasoning salt
  
  
• Maple syrup
  
  
• Cider vinegar
  
  
• Ginger
  
  
• Paprika

Cans

• 1 (28 oz.) can sweet
  potatoes with liquid
  
  
• 1 can condensed French onion
  soup
  
  
• 1 can pineapple chunks (or fresh if available)
  
  
• 1 jar spaghetti sauce
  
  
• 1 can chicken broth
  
  
• 1 jar (8 oz.) Velveeta cheese sauce
  
  
• 2 cans cream of mushroom
  soup

Frozen

• Pillsbury biscuits
  
  
• Garlic bread
  sticks
  
  
• 2 cups frozen broccoli carrot and cauliflower mix
  
  
• 1 package (10 oz.) frozen chopped spinach

Pastas

• Brown rice
  
  
• Jumbo pasta shells

Recipes

*** Sunday ***

Easy Beef and Veggies

Prep. Time 10 minutes Cook time 7-8 hours.

Ingredients

2-2 1/2 pound round steak

4 medium potatoes peeled and halved

4 Carrots cut in chunks

1 can condensed French onion soup

Seasoning salt

Frozen biscuits

Directions

1. Spray crock pot with cooking spray for easy clean up.
   
   
2. Trim fat from meat and cut into serving size pieces.
   
   
3. Place potatoes and carrots in slow cooker.
   
   
4. Arrange meat over vegetables.
   
   
5. Pour soup over meat and veggies.
   
   
6. Cover and cook on low 7-8 hours or until beef and veggies are tender.
   
   
7. Serve with frozen biscuits prepared according to
   package.

*** Monday ***

Ham and Yam I am


Prep. Time 15 minutes Cook time 1 1/2 hours.

Ingredients

1 (6-8 lb.) fully cooked ham

1 (28 ounce) can sweet potatoes with liquid

1/4 cup butter melted

1 cup and 3 tablespoons brown sugar separate

2 eggs beaten

1/2 cup maple syrup

2 teaspoon cider vinegar

1/4 teaspoon ginger

Fresh green salad

Pineapple chunks (fresh or canned)

1/2 cup chopped pecans (optional)

Directions

1. Trim excess fat from ham and score top.
   
   
2. Place fat side up on rack in shallow roasting pan.
   
   
3. Bake ham 15-20 minutes per pound until temperature reaches 140 degrees F. or
   about 1 1/2 hour.
   
   
4. Meanwhile, mix 3 tablespoons brown sugar, maple syrup, ginger and cider
   vinegar until blended and spoon over ham the last 30 minutes of baking.
   
   
5. Let stand 10 minutes before slicing.
   
   
6. While ham is standing, beat yams, butter, brown sugar and eggs until fluffy.
   
   
7. Cover and microwave on high for 5 minutes
   
   
8. To serve, place sliced ham on platter and spoon yams around it.
   
   
9. For an extra special touch, garnish potatoes with chopped pecans.
   
   
10. Serve with green salad and pineapple chunks.

Special Notes:


Leftover ham can be used for Tuesday recipe .It is also great for lunch sandwiches and ham and cheese omelets, so don't be afraid to make a little extra.


*** Tuesday ***

Cheesy Veggie and Ham Potatoes

Prep time 10 minutes Cook time 15 minutes

Ingredients

2 large baking potatoes

1 cup chopped cooked ham (leftover from Monday)

2 cups frozen Broccoli, carrots and cauliflower mix

1 (8oz) jar Velveeta cheese sauce

Directions

1. Pierce potatoes several times with a fork and place on paper towel in
   microwave.
   
   
2. Microwave on high 7-9 minutes or until tender, turning potatoes over halfway
   through cooking.
   
   
3. Let stand 3 minutes.
   
   
4. Meanwhile in medium sauce pan cook vegetables to desired doneness as
   directed on package. I like mine slightly crispy.
   
   
5. Drain veggies and return to saucepan.
   
   
6. Add ham and cheese sauce.
   
   
7. Mix well and cook over low heat for 2 minutes or until heated throughout.
   
   
8. To serve, cut potatoes in half lengthwise and place on 4 individual plates.
   
   
9. Mash potatoes slightly
   with a fork and spoon veggie and ham mixture evenly over
   potatoes.

Special Notes:

This is such a quick and easy meal! If you have older children, let them prepare this one while you make your family's favorite dessert. Since it is not too filling of a meal it is a great night to have an extra special treat. Chefmama will be doing a special dessert newsletter in the near future so if you have any great dessert recipes to share let us know.


*** Wednesday ***

Cheesy stuffed Shells

Prep time 30 minutes Cook time 27
minutes

Ingredients

1 container (16 oz.) low fat cottage cheese

1 package (10 oz.) frozen chopped spinach, thawed and well drained

1 cup reduced fat mozzarella cheese

1/4 cup grated Parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells cooked and drained

1 jar (26 oz.) spaghetti sauce

Garlic bread sticks

Directions

1. Preheat oven to 400 degrees F.
   
   
2. Mix cottage cheese, spinach, 1/2
   cup mozzarella cheese, Parmesean cheese and Italian seasoning until well
   blended.
   
   
3. Spoon one heaping tablespoon of cheese mixture into each shell.
   
   
4. Spoon half of the spaghetti sauce into a 13x9 inch baking dish.
   
   
5. Place shells, filled side up, in baking dish.
   
   
6. Spoon rest of sauce over
   shells and cover with foil. I spray my foil with cooking spray for easy removal.
   
   
7. Bake 25 min.
   
   
8. Uncover and top with remaining cheese.
   
   
9. Bake uncovered 2 more minutes or until cheese is melted.
   
   
10. Serve with garlic bread sticks.

Special Notes:

You can always serve the chicken without the sauce for picky eaters… or even add sauce over asparagus for more flavor.


*** Thursday ***

Crispy Chicken with Sauce

Prep time 15 minutes Cook time 15 minutes

Ingredients

4 small boneless skinless chicken breast halves

2 cups brown rice uncooked

1 can chicken broth

6 Ritz crackers crushed finely

2 tablespoons grated Parmesan cheese

2 tsp. vegetable oil

1/3 cup light chive and onion cream cheese spread

1 bunch asparagus spears trimmed and steamed

Directions

1. Cook rice as directed on package using 1 1/4 cups of chicken broth and 1/2
   cup of water.
   
   
2. While rice is cooking, mix cracker crumbs and cheese on plate.
   
   
3. Rinse chicken with cold water, shake off excess water and coat with cracker
   mixture evenly on both sides.
   
   
4. Heat oil over medium heat in large nonstick skillet.
   
   
5. Add chicken and cook 5-6 minutes on each side until golden brown and cooked
   throughout.
   
   
6. Remove chicken from platter and set on serving plate. Cover with foil to
   keep warm.
   
   
7. Add remaining 1/2 cup broth and cream cheese spread to same skillet.
   
   
8. Cook over medium heat until just boiling and stir frequently.
   
   
9. Simmer 3 minutes until sauce thickens.
   
   
10. Pour over chicken and serve with rice and steamed
    asparagus.

*** Friday ***

Easy baked Parmesan Sole

Prep time 10 minutes Cook time 10 minutes

Ingredients

4 fillets of sole

2 tablespoons butter

Lemon

1 tablespoon Seasoning salt

1/3 cup dry breadcrumbs

2 tablespoons grated Parmesan cheese

2 cups baby redskin potatoes

2cups baby carrots

1 teaspoon paprika

Directions

1. Rinse sole fillets and pat dry.
   
   
2. Combine all other ingredients except carrots and potatoes in a pie dish.
   
   
3. Dip fillets in crumb mixture turning to coat both sides evenly.
   
   
4. Place in a sprayed shallow baking dish and bake 10 minutes at 450 degrees F.
   or until fish flakes easily
   with a fork.
   
   
5. Drizzle with a little melted butter and fresh squeezed lemon juice.
   
   
6. Serve with steamed baby redskin potatoes and baby
   carrots.

Special note:

If your children will not eat sole, make an extra chicken breast on Thursday for them to have instead. Warm chicken and serve with steamed veggies.



*** Saturday ***

Mushroom meatballs and rice


Prep. Time 20 minutes
Cook time 6 hours

Ingredients

2 lbs lean ground beef

4 large eggs lightly beaten

1/2 teaspoon pepper

1/2 cup breadcrumbs

2/3 cup grated parmesan cheese

2 cans condensed cream of mushroom soup

1 cup brown rice

Directions

1. Combine first five ingredients in large bowl.
   
   
2. Make about 16 meatballs and place in a sprayed shallow baking pan.
   
   
3. Bake at 425 degrees F for about 15 minutes or until meatballs are browned.
   
   
4. Meanwhile, mix rice with 1 cup water and place in slow cooker.
   
   
5. Add browned meatballs on top of rice.
   
   
6. Mix mushroom soup with 1/2 cup of water and stir until smooth.
   
   
7. Pour soup on top of meatballs.
   
   
8. Cover and cook on low 6 hours.
   
   
9. Serve with veggie of choice.