Monday, October 10, 2011

Remember Me?

So if this blog was my rehab for bad cooking, I totally pulled a Charlie Sheen.  I am back now though, and between not so perfectly planned meals and quick trips to Portillios were some pretty good meals... one of my favorite dishes I made, and will be adding to Thanksgiving repertoire is Cauliflower Gratin. And one more meal that Patrick actually requests is Chicken Tortilla Pie.  So check those out.  Two dishes in 2 months, hey not bad! Here's the plan for the week...

Monday: We just had left-over Turkey Chili.  This is my own recipe, but I swear it's actually pretty good and very healthy! A great fall meal! See recipe below.

Tuesday: Grilled Cheese - Trader Joe Style.  I am such a sucker, another sample has hooked me.  Use wheat bread spread with Earth Balance butter. For the middle, slices of fresh tomato, mozzarella cheese, and hummus.  Skillet it, and eat it! Yuuum Yuuum! We'll have simple salad too.

Wednesday:  This is NOT gourmet so stop reading unless you are into processed meat from time to time.  I have had such cravings for hotdogs, usually yuck, but just one won't hurt.  Bought some veggie dogs from TJ's so thats actually not bad and turkey dogs in case the veggie ones are nasty :) Patrick likes sour kraut on his, along with sauteed onions. I like big slices of tomato, dill relish and sesame seed buns. We just made a little fire pit in the back yard, so we'll roast them over some back yard twigs :) And we'll have some of my new FAVORITE.... Baked Sweet Potato Fries

Thursday: Bruschetta with Lentils and Goat Cheese. I've used a jar of bruschetta from TJ's mixed with cooked lentil beans and a bit of goat cheese.  Serve on baguette slices or crackers. Also for the little boys Baked Mac n Cheese and I'll add some cauliflower and broccoli in before I bake it. 

Friday: My friend Sabrina's wedding. So we will be eating something delicious I am sure, and trying to score some extra slices of wedding cake tonight. :)

Saturday:  Dinner plans :)

Sunday:  Loaded Baked Potato Soup.  I am veeery excited for this.  I love potato soup, and this one is loaded! Can't go wrong! Recipe below.

Turkey Chili:

1 lb ground turkey - browned in skillet
Chili powder - as much as you like (I used probably 4 TB)
Frozen Corn
1/2 onion, sauteed a bit to soften
1- 2 fresh zucchinis diced
1 can diced tomatoes
1-2 cans tomato sauce (depends how thick you like it)
1/4 c water

Brown turkey in skillet, then add 2 or more TB of chili powder with a little less than 1/4 c water and let simmer till most of water is gone and turkey is all spiced up!  Dump all the other ingredients, along with the rest of chili powder.  Add salt and pepper to taste. And simmer, simmer, simmer till veggies and soft and there you have a perfect fall supper!! Patrick adds a dollop or sour cream and some cheese to make it extra good (but a little less calorie conscience)

Loaded Baked Potato Soup
  • 1 lb. bacon, diced - I'll use turkey bacon
  • 1 onion, diced
  • 5 large Russet potatoes, peeled and cubed
  • 3 c. chicken stock
  • 3 T. butter - sub. earth balance butter
  • 3 T. flour
  • 1 1/2 c. milk
  • 3 green onions, sliced
  • 3/4 c. shredded cheddar cheese, divided
  • 1/2 t. black pepper
  • Sour cream for garnish, optional
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

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