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Monthly Meal Recipes

Monthly Meal Recipes

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Published by mick2010

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Published by: mick2010 on Dec 13, 2010
Copyright:Attribution Non-commercial


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Chicken Squash Bake Description: Baked seasoned chicken breast topped with squash and spinach, layered with

cheese and broiled Yield: 6 servings Ingredients: 4 boneless skinless chicken breasts, each cut into about 4 strips (about 1 1/4 to 1 1/2 pounds) Garlic salt Lemon pepper seasoning 10 cups yellow squash, washed and sliced 1/4-inch thick (cut large slices in half as well) 6 ounces fresh spinach leaves, coarsely chopped 3 tablespoons butter 4 ounces sliced Muenster cheese (can also use provolone or baby swiss, or even mozzarella) Instructions: 1. Preheat oven to 375 degrees. Grease a 9 x 13-inch baking dish and place chicken inside. Sprinkle chicken with garlic salt and lemon pepper; turn chicken over and sprinkle other side with seasonings also. Cover dish with foil and bake for 60 minutes or until chicken is fully cooked. 2. After about 30 minutes of baking time has passed, heat 2 tablespoons butter in a large stock pot. Saute squash in butter until tender. 3. Add remaining tablespoon of butter to the pot, and add spinach leaves. Cook and stir just until spinach is wilted. Remove from heat and toss with just a little salt. 4. Take the dish of chicken from the oven, uncover, and spoon the squash mixture over the chicken. Place slices of cheese on top, enough to make a thin layer over the vegetables. 5. Broil (uncovered) for about 5 minutes until cheese is melted and bubbly. If you have a grill, this recipe is even yummier (and faster) made with grilled chicken breast! Saute the veggies, grill the chicken, and assemble in a greased baking dish as described in step 4 above. If the chicken and veggies are hot off the grill/stovetop, just broil as instructed. If veggies or meat have cooled slightly, bake at 450 degrees until bubbly (about 10 minutes), and then broil until top is browned. :) Easy 3 Cheese Enchiladas Description: Flour tortillas with a spicy cheesy filling, baked and topped with lettuce and tomatoes Yield: 4 servings Ingredients: 1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided 1 1/2 cups (6 ounces) shredded cheddar cheese, divided 1 package (3 ounces) cream cheese, softened 1 cup picante sauce, divided 1 medium red or green bell pepper, diced 1/2 cup sliced onions 1 teaspoon crushed cumin 8 flour tortillas (each 7-8 inches in diameter) Shredded lettuce Chopped tomato Sliced black olives Additional picante sauce or sour cream, for serving Instructions: 1. Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the bell pepper, onions and cumin. Mix well. 2. Spoon 1/4 cup of the mixture down the center of each tortilla. Roll and place, seam side down, in a greased 13 x 9 inch baking dish. 3. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. 4. Top with lettuce, tomato and black olives; serve with additional picante sauce and sour cream if desired. Can also spread refried beans down center before adding cheese.

yellow. Repeat layers twice. Stir until well-blended. . In a large bowl. uncooked Instructions: 1. to taste Instructions: 1. Top with a layer of three lasagna noodles. delicious homemade lasagna recipe Yield: 12 servings Ingredients: 1 egg. 2. Top with remaining three lasagna noodles (if lasagna is getting too "tall" for your dish. Cut chicken breast into small. 1 1/2 cups of the mozzarella cheese. you can use 26 ounces of sauce + 9 tablespoons of water in place of the 4 cups of sauce and 3 tablespoons of water. Chicken Pasta Salad Ingredients: 16 ounces garden spiral pasta. divided 2 cups (16 ounces) cottage cheese 1/2 cup grated parmesan cheese. Drain grease and return to skillet.Lasagna Description: A simple. and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry. one-third of the cheese mixture. and 1 cup of the sauce. 3. combine egg. chopped 1 clove garlic. divided 1 tablespoon dried parsley (or 1/4 cup chopped fresh parsley) 1 lb. 2. ground beef 1 medium onion. Saute in oil until fully cooked. Sprinkle the remaining 1 1/2 cups of mozzarella cheese and the remaining 1/4 cup of parmesan cheese on top. press the lasagna noodles down to flatten it a little) and the rest of the sauce. Drain excess liquid and season with garlic powder and pepper. Cover with greased foil. vegetables. 4. just add a little water if mixture gets too dry. stir together the cooked pasta. until top is browned and noodles are tender. the cottage cheese. and red bell peppers 1 cup broccoli florets. cooked according to package instructions 1 cup thinly sliced carrots 1 cup (total) diced green. Bake at 350 degrees for 45 minutes. beaten 12 ounces (3 cups) shredded mozzarella cheese. Chill until ready to serve! Additional Notes: *This chicken pasta salad will keep in the fridge for up to 7 days. Brown meat with garlic and onion. 1/4 cup of the parmesan cheese. *If using a 26-ounce jar of sauce from the store. Remove from oven and let stand for 10-15 minutes before serving. 5. Stir in the spaghetti sauce and water. In a mixing bowl. finely chopped (optional) 16 ounces boneless skinless chicken breast 1 tablespoon oil 1/2 teaspoon garlic powder 1/2 teaspoon pepper 4 ounces Ranch salad dressing 8-10 ounces Italian salad dressing salt. Uncover dish and bake an additional 25 minutes. cut into bite-sized pieces 1/2 onion. mixing thoroughly. minced 4 cups spaghetti sauce* 3 tablespoons water* 12 lasagna noodles.* add salt to taste. bite-sized pieces. Spread 1 cup of the sauce mixture into the bottom of a 9 x 13 baking dish. the pasta will absorb more of the moisture. As it is stored. and the parsley.

whisk together the dry ingredients. Combine wheat and water. 4. to taste (optional) Instructions: 1. Re-slice. 2. switching racks half-way through baking.Graham Cracker Squares Description: A soft cookie squares made with whole wheat. Cover and let rest for at least 30 minutes. tomatoes. 2. ***Or use about half of a long English cucumber. and honey Yield: 48 squares Ingredients: 6 cups whole wheat flour 1 1/2 cups rolled oats 1 cup (packed) brown sugar 2 teaspoons salt 2 teaspoons baking soda 3 tablespoons ground cinnamon 3/4 cup honey 1 1/2 cups oil 1 cup cold water Instructions: 1. and cucumbers Yield: 4 servings Ingredients: 1 cup bulgur wheat* 1 cup boiling water** 1 Roma or other medium tomato. Grease two 10x15-inch jelly roll pans. diced 1 green pepper. Remove pans from oven to wire racks. using your fingers or a spatula. 5. or until lightly browned. Stir in remaining ingredients and refrigerate until ready to serve. slice each sheet into 24 squares. and store in an air-tight container or bag. crumbly/stiff dough. remove from pans. Tabbouleh Description: Fluffy (raw) soaked bulgur wheat tossed with parsley. Using a pizza cutter or butter knife. In a separate bowl. combine honey. and water. rolled oats. . and allow the cookies to cool on the pans. In a large bowl. **You can use room-temperature water and soak the wheat overnight in the fridge rather than using boiling water if you wish. Put half of the dough on each sheet and press flat. then add to dry ingredients and stir until mixture forms a thick. Mix well. diced (optional) 1 small cucumber. oil. 3. peeled and diced*** 1/4 to 1/2 cup chopped fresh parsley 2 teaspoons lemon juice salt (to taste) 1/2 cup crumbled Feta cheese Garlic salt or granulated garlic. Bake sheets at 400 degrees for 13-18 minutes. Make a well in the center of the bowl. Drain any excess water (if there is any). cinnamon.

Butter a large baking sheet. 7. made from layered matzos with a filling of broccoli. Use two sheets if necessary. and dot with half of the butter. 3. Pour slightly less than half of the egg mixture over the broccoli and cheeses. and three cheeses Yield: 4-6 servings (as a main dish) or 8 servings (as a side dish) Ingredients: 4 cups of bite-sized fresh broccoli florets (or one 14-ounce bag of frozen broccoli) 1 small onion. Place the dampened matzos on the greased sheet(s). and green onions. Wet the remaining matzos and place on top. chopped 8 matzo squares 1/4 cup (1/2 stick) cold butter. 2. Drain. in a single layer. The baking sheet needs to be large enough to place all 4 matzos in a single layer. Wet 4 matzos (briefly) under running water. lightly beat the eggs and water. shredded cheddar cheese. 4. Serve hot or warm.Broccoli & Cheese Mina Description: A savory mina. again. Bake 10 minutes longer. Matzos should be slightly soft after soaking. In a small bowl. egg. 6. but not soggy or falling apart. Bake at 375 degrees for 20 minutes. Top with even layers of broccoli and onion. Parmesan cheese. Boil or steam broccoli and onion until broccoli is bright green and crisp-tender. minced Instructions: 1. Pour the remaining beaten egg over the top. onions. Sprinkle minced garlic. chopped 5 eggs 3 tablespoons water 2 cloves garlic. 5. Dot with remaining butter and return to oven. cottage cheese. . chopped 2 1/4 cups (10 ounces) shredded cheddar cheese 1 1/4 cups cottage cheese 3/4 cup freshly grated Parmesan cheese 2 green onions. or until the mina is golden brown and crisp on top. then set aside to soak.

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