Tortellini Soup

Chicken Tortellini Soup

3 cans (14 ½ oz) chicken broth
1 can cream of chicken soup
2 C. cooked, cubed chicken
1 C. chopped yellow onion
1 C. chopped carrots
1/2 C. water
little (1/2 tsp.): minced garlic
basil leaves
oregano
1- 9 oz. pkg. cheese tortellini
1- 10 oz. pkg. frozen broccoli

Boil all ingredients except tortellini and broccoli in a large pot then add 9 oz pkg. cheese tortellini. Simmer uncovered for 30 minutes. Add thawed 10 oz. pkg. frozen broccoli. Simmer 5-10 more minutes.

Recipe #3 Fish Tacos

These were really good!  Even my husband liked them, and he doesn't love fish. 

Pan Fried Fish Tacos

1 cup flour
1 cup panko breadcrumbs with a pinch of salt
1 egg beaten
4 tilapia fillets

Slice Tilapia in small strips.  Dredge in flour.  Dredge through egg.  Coat in panko breadcrumbs. 

Heat about 1/3 cup olive oil in skillet.  Fry breaded fish in skillet in batches. (It took me about four).  Keep fried fish in warm oven while cooking others. 

Serve in torillas with white sauce and sliced cabbage. 

White Sauce (thanks Nick Kindelsperger, Dinner Tonight)
1/2 cup mayonnaise

1/2 cup yogurt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill
Juice of 1 or 2 limes
Salt and pepper

I didn't have dill, so I used a little bit of pickle juice.  It was really good.

Menu #4

Monday:  Sesame Chicken
Tuesday: Enchilada Casserole
Wednesday: Tortellini Soup
Thursday: Quinoa Burritos
Friday: Fish Tacos
Saturday:  Meatball Sandwiches
Sunday:  Pork Roast, carrots, potatoes

Recipe #2--Allergy Aproved Scones

This week my new recipe was not on the menu.  Well, there was that Mac 'n Cheese thing I made with apples and bacon.  Would probably have been good if I'd used tart apples.  Instead it ended up being far too sweet.  Anyhoo...I made some scones (English type) for my daughter's tea party.  The catch is that we made them allergy friendly because one of Brooklyn's friends has a lot of food allergies.  So, here it is.

1 1/2 cups white whole wheat flour
1/2 cup unbleached flour

2 tablespoons granulated sugar
 3/4 tsp baking soda
1 1/2 tsp cream of tartar
1/2 teaspoon salt
6 tablespoons dairy-free margarine, cut into small pieces
¾-1 cup soy or rice milk
1/3 cup currants (I actually used raisins and blueberries)

I'm sure that you could use regular milk and butter in the recipe and it would turn out just fine! 
They were a huge hit! 

Menu #3

Here is my new menu for this week.  There will be no new recipe for the last week because we didn't like it at all.  Also, it isn't my recipe to give out.  If you want to try it, click on the link.  I think it could be good if made more exactly, but I was cooking with a very helpful 3 year old. 

Monday: Baked Tuna Cheesy Wheels, Salad
Tuesday: Leftovers, easy
Wednesday: Sloppy Joes, Potato Wedges, Corn, Salad
Thursday: Keilbasa & Sauerkraut
Friday: Ranch Pork Chops, roasted veggies
Saturday: Ramen Chicken Stir-fry
Sunday: Egg bake, French Toast

Menu #2

Monday: Chicken Scallopini, green salad
Tuesday: Quesadillas w/avacados, Cilantro lime rice
Wednesday: Sweet & Sour Meatballs, rice, veggies
Thursday: Acorn Squash, quinoa salad
Friday: Hamburgers (Brooklyn's request)
Saturday: Leftovers
Sunday: Pork Roast (didn't happen last week), roasted veggies, Pudding dessert

We're probably on our own for dinner this week, since Derek's been busy at work.  Maybe we'll take something in to the office. 

Ham & Black Bean Soup--Recipe #1

So, this wasn't the recipe I was planning on trying, but my cookbook is still MIA, so the waffle toastadas will have to be saved for later.  Instead, I put my Christmas ham bone to work.  It turned out pretty well and I was surprised to find that I liked the parsnips in it.  I adapted this from the Better Homes and Gardens Recipe Book. 

1 cup dry black beans
1 meaty ham bone & leftover ham pieces
1 Tbs butter
3 stalks sliced celery
1 chopped onion
1 bay leaf
3 sliced carrots
1 sliced parsnip
powdered thyme, to taste
salt, to taste
pepper, to taste

Rinse beans.  In a Dutch oven, combine beans and 4 cups water.  Bring to boiling; reduce hat.  Simmer for 2 minutes.  Remove from heat.  Cover and let stand for 1 hour.  Let soak overnight.  Drain and rinse, set aside.

In same Dutch oven, brown pork bone and ham in hot butter over medium heat.  Add the celery and onion.  Cook and stir until softened.  Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups fresh water.  Bring to boiling; reduce heat, Simmer, covered, for 1-1 1/2 hours or until beans are tender.  (Took a lot longer for mine to get tender.  Old beans?)  Remove pork.  When cool enough to handle, cut meat off bones and chop.  Discard bones and bay leaf.  Slightly mash beans in Dutch oven. 

Stir in carrots and parsnips.  Return to boiling; reduce heat.  Simmer, covered, about 15 minutes more or until vegetables are tender.  Stir in chopped meat; heat through.  Season to taste with additional salt and pepper.

Chicken Alfredo Soup

1/2 cup chopped broccoli
1/2 cup chopped carrots
1/4 cup chopped onion
1/2 cup red bell pepper ( I used green because I had it)
14 oz chicken broth
2 cups shredded chicken (leftover works fine)
1 Tbsp basil
14 oz jar Alfredo Sauce (Bertolli's they say is best)

Simmer the vegetables in the chicken broth until just tender crisp.
Add Basil
Add Alfredo sauce and bring to a simmer!!!
It is great!!!!
I usually double the recipe because I one just isn't enough. Besides I like left overs

Resolution Menu #1

I'm going to try really hard to get 50 menus with 50 new recipes in 2010.  The asterisk * will indicate the new recipe of the week and the recipe will follow after I make it, unless it is yucky and then I probably won't post the recipe.  If you're good at math you already know that that equates to a little less than one per week!  Wish me luck and come check it out.  Feel free to post your menus too!

Menu #1 January 4-10
Monday: Ham Soup & Artichoke dip with Baguette slices (eating up those leftovers!)
Tuesday: Tuna Fish Melts & Acorn Squash
Wednesday: Chicken Scalopini, salad
Thusday: Leftovers
Friday: Waffle toastadas*
Saturday:  Meatball sandwiches, salad
Sunday: Pork Roast, roasted veggies, jell-o