Stephen & Carol's Meal Experiences

Chicken Pasta Salad

We used rigatoni instead of rotini this year because the wrong one was purchased (oops...lol). This is a great summer meat.

Sour Cream Pork Chops
Servings 2

Prep Time: 0:10
Cook Time: 4:30

Ingredients:
2 each boneless pork chop
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
3/8 teaspoon garlic powder
1/2 cup vegetable oil
1 each small onions sliced 1/4" thick
2/3 cup broth
2 tsps all-purpose flour
3 ounces sour cream

Directions:
Pat pork chops dry.
Combine flour, salt, pepper, and garlic powder.
Dredge the pork in the flour mixture.
In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices.
Pour broth over the chops.
Cover, and cook on Low 3 hours.

Preheat oven to the lowest temperature available.
After the chops have cooked, place on a serving platter and then transfer them to the oven to keep warm.
Be careful, they will be tender so they may fall apart.

In a small bowl, blend flour with the sour cream; whisk into the meat juices.
Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened.
Serve sauce over pork chops.

Kielbasa and Orzo
Servings 2

Prep Time: 0:13
Cook Time: 0:23
Spring #6

Ingredients:
1 1/2 teaspoons peanut oil
1 pound kielbasa
2 tablespoons green bell peppers
1/2 cup orzo pasta
7 ounces vegetable broth
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:
Warm the oil over medium high heat.

Cut the kielbasa into 1" lengths.
Cut the bell pepper into strips.

Cook the kielbasa for 2 minutes.
Add the orzo and cook while stirring for 1 minute.
Stir in the broth, water and seasoning.
Bring to a boil; reduce heat, cover and simmer for 15 minutes or until the orzo is tender.

Stir in the bell pepper.
Cover and continue to cook for an additional 5 minutes.

Season with salt and pepper.

low Cooker Chops & Gravy
Servings 2

Prep Time: 0:55
Cook Time: 1:25
Spring #1

Ingredients:
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 each 3/4" thick boneless pork chop
4 1/2 ounces broth
1 teaspoon vegetable oil

Directions:
Combine flour, mustard, salt and garlic powder.
Dredge the pork in the flour mixture, set aside.

Combine the remaining flour mixture with the broth and place into a slow cooker.

Warm the oil and sear the chops for 2 minutes per side.
Place the pork into the slow cooker.

Cook on LOW until it reaches 140°.
Let rest for 15 minutes before serving.

Chicken Over Biscuits
Servings 2

Prep Time: 0:10
Cook Time: 0:30
Winter #13

Ingredients:
3 each Frozen Buttermilk Biscuits
9 ounces Grilled Chicken Breast cubed
1 each small green bell peppers chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk

Directions:
Cook the bell pepper in butter until tender.
Add the flour and whisk until combined.
Season with salt and pepper.
Add the milk slowly while whisking constantly.

Add the chicken to the pan and cook until warmed.

Divide biscuit in half horizontally and place on the plate cut side up.
Spoon chicken mixture over the biscuit.

Cheesy Ham au Gratin
Servings 2

Prep Time: 0:10
Cook Time: 4:00
Winter #13

Ingredients:
1 (4-ounce) box cheesy scalloped potatoes including flavor packet
1 cup ham steaks cubed
1 (15 1/4-ounce) can Mexican corn drained
1/2 cup whole milk
1/2 cup boiling water
1/2 (10 1/2-ounce) can Condensed Cheddar Cheese Soup

Directions:
Place the dry potatoes into the bottom of the slow cooker.
Top with the ham and corn.

Whisk together the milk water, potato flavor packet and soup.
Pour over the ingredients in the slow cooker.

Cook on LOW for 3-4 hours or until the potatoes are tender stirring occasionally.

Strawberry Lemonade Cookie
Servings 30

Prep Time: 2:30
Cook Time: 0:30

Ingredients:
1 (15.25-ounce) box yellow (lemon) cake mix
1 (15.25-ounce) box strawberry cake mix
4 each large eggs
2/3 cup vegetable oil
2 teaspoons lemon extract
3/4 cup powdered sugar

Directions:
Yield: 60 cookies

Preheat the oven to 375°.

Place the cake mixes into separate bowls.
Mix 2 eggs and 1/3 cup oil and 1 tsp lemon extract into each of the cake mixes until well blended.
Place the doughs into the refrigerator for 20 minutes to firm slightly.

Take 1 rounded teaspoon of each of the doughs.
Roll each into separate balls, place on a plate and return to the refrigerator for an additional 20 minutes.

Combine one lemon and one strawberry to make a large ball.
Place the dough ball in a bowl containing the powdered sugar.
Roll the ball to lightly coat.

Place onto a parchment covered baking sheet at least 2" apart.
Repeat with the remaining dough.

Bake until slightly golden and are cooked through, about 10 minutes.
Transfer to a wire rack and let cool completely.

Baked Cream Cheese Spaghetti
Servings 2

Prep Time: 0:45
Cook Time: 0:30
Winter #13

Ingredients:
6 ounces spaghetti
1 teaspoon Italian seasoning
1 clove garlic minced
4 ounces cream cheese softened
8 ounces ground beef
8 ounces marinara sauce
1/4 cup Parmesan cheese grated

Directions:
Preheat the oven to 350°.

Cook the pasta in very salty water for 7 minutes or until al dente.
Drain and combine with the Italian seasoning, garlic and cream cheese.

Brown the ground meat and combine with the marinara sauce.

Spread half of the meat sauce into a baking dish, place the pasta mixture over the sauce and then top with the remaining meat sauce.
Sprinkle the parmesan over the meat sauce.

Bake for 30 minutes.
Let sit for 10 minutes before serving.

Mandarin Beef Stir-Fry
Servings 2

Prep Time: 0:45
Cook Time: 0:10

Ingredients:
1/2 cup orange juice
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
8 ounces beef cut into thin strips
1 cup snow peas
1/2 each medium onions cut into wedges
1/2 each medium green bell peppers cut into strips
1/2 cup mushrooms sliced
1 tablespoon vegetable oil
1 tablespoon cornstarch

Directions:
Whisk together the orange juice, soy sauce, Worcestershire sauce, garlic powder and ground ginger.
Separate into two equal portions.

Place the beef and half of the sauce into a container and marinade in the refrigerator for 15 minutes.

In a wok, stir-fry the vegetables in oil for 2 minutes; remove and keep warm.

Drain the beef and discard the marinade.

Stir-fry the beef until no longer pink.
Add the veggies.

Add the cornstarch to the second half of the sauce.
Stir until smooth then add to the wok.
Bring to a boil and stir for 2 minutes or until thickened.

Hoisin Pork and Noodles
Servings 2

Prep Time: 0:55
Cook Time: 0:10

Ingredients:
6 ounces egg noodles
3/4 pound pork tenderloin trimmed of fat
1 teaspoon sesame oil
2 cloves garlic minced
1 teaspoon ginger root diced
1/2 each red bell peppers cut into short, thin strips
3/4 cup snow peas
1/4 cup broth
1 1/2 teaspoons cornstarch
1/4 cup hoisin sauce
1 1/2 teaspoons soy sauce
1/4 cup green onions sliced
2 tablespoons peanuts chopped

Directions:
Cook the pasta in very salty water until al dente, about 8 minutes, drain and divide onto plates.

Cut pork crosswise into 1/4" thick slices and then cut the slices in half.

Heat oil over medium-high heat.
Add the pork, garlic and ginger, stir-fry until the pork is no longer pink, about 3 minutes.
Transfer the mixture to a bowl and set it aside.

Place the bell pepper and snow peas into the skillet, stir-fry for 1 minute.

Combine the broth and cornstarch, mixing well.
Add the broth mixture, hoisin sauce and soy sauce to the skillet with the vegetables.
Bring to a boil, stirring constantly.
Add the pork and stir-fry until the pork is cooked through, about 1 minute.

Spoon the pork over the noodles and top with the green onion and peanuts.

Steak Soup
Servings 2

Prep Time: 0:20
Cook Time: 1:15

Ingredients:
2 teaspoons unsalted butter
2 teaspoons vegetable oil
1/2 pound beef round steaks round steak
3 tablespoons onions chopped
1 tablespoon all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1/6 teaspoon black pepper
1 1/3 cups broth
2/3 cup water
1 sprig fresh parsley chopped
2 teaspoons celery leaves chopped
1 each bay leaves
1/6 teaspoon dried marjoram
1/2 cup Yukon Gold potatoes peeled & diced
1/2 cup carrots sliced
1/2 cup celery chopped
1/3 (6-ounce) can tomato paste
1/2 cup frozen corn

Directions:
Cut the steak into cubes.

Melt the butter and oil in a skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion.
Cook and stir until the meat and onion are browned, about 10 minutes.

While beef is cooking, mix together flour, paprika, salt and pepper in a bowl.
Sprinkle the flour mixture over the browned meat, and stir to coat.

In a soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram.
Stir in the beef mixture and bring to a boil.
Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.

Mix in the potatoes, carrots, celery, tomato paste and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15-20 minutes.
Remove the bay leaf and serve hot.

Sausage and Rice Casserole
Servings 2

Prep Time: 0:20
Cook Time: 1:00

Ingredients:
1/2 pound ground breakfast sausage
1/2 each medium onions diced
3/4 cup celery diced
1/4 cup red bell peppers diced
1/8 teaspoon red pepper flakes
7 1/4 ounces broth
1/2 (10 1/2-ounce) can Cream of Celery Soup Substitute
1/2 cup rice

Directions:
Preheat the oven to 350°.
Spray a baking dish.

Start browning the sausage, when it is about half cooked, add the onion, celery, bell pepper and red pepper flakes.

Whisk together the broth and soup until smooth.

Add the rice and broth mixture to the sausage mixture.

Pour into the baking dish and cover tightly with foil.

Bake until the rice is tender, about 1 hour.
Let rest, covered for 15 minutes.

Restaurant-Style Tequila Lime Chicken
Servings 2

Prep Time: 3:30
Cook Time: 0:20

Ingredients:
MARINADE
1/2 cup water
3 tablespoons teriyaki sauce
1 tablespoon lime juice
1 teaspoon garlic minced
1/2 teaspoon liquid smoke
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 tablespoons tequila
2 each boneless, skinless chicken breast halves
MEXI-RANCH DRESSING
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 tablespoon whole milk
1 teaspoon tomato paste
3/4 teaspoon diced green chilis
1/2 teaspoon onions minced
1/8 teaspoon dried parsley
1/8 teaspoon hot pepper sauce
1/16 teaspoon salt
1/16 teaspoon dried dill
1/16 teaspoon paprika
1/16 teaspoon cayenne pepper
1/16 teaspoon cumin
1/16 teaspoon chili powder
1/16 teaspoon black pepper
TOPPINGS
3 tablespoons Cheddar cheese shredded
1 tablespoon Monterey Jack cheese shredded
1 cup corn chips crumbled

Directions:
Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila.
Add the chicken and marinade in the refrigerator for 2-3 hours.

Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill, paprika, cayenne, cumin, chili powder and pepper.
Mix until smooth and refrigerate until needed.
Combine the topping ingredients and set aside.

Preheat the indoor grill for medium-high heat.
Preheat the broiler.

Remove the chicken from the marinade.
Grill the chicken until it is cooked through and juices run clear, about 3-5 minutes per side.

Place the chicken into a baking dish.
Spread a layer of the dressing over the chicken breasts.
Top the dressing with the topping.

Place under the broiler until the cheese has melted, about 2-3 minutes.

Four Layer Hamburger and Macaroni Casserole
Servings 2

Prep Time: 0:15
Cook Time: 0:25

Ingredients:
2 servings Boxed Macaroni & Cheese
1/2 pound ground beef
2 tablespoons taco seasoning mix
1 tablespoon sour cream
1/4 cup tomatoes diced
3 tablespoons tortilla chips crushed
1 ounce Cheddar cheese shredded

Directions:
Preheat the oven to 350°.

Combine beef and seasoning mix in large skillet.
Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink.

Combine half of the macaroni and cheese and sour cream in medium bowl; spread over bottom of baking dish.
Top with the beef mixture.
Spread remaining macaroni and cheese over beef mixture; top with tomato, tortilla chips and cheese.

Bake for 20 to 25 minutes or until bubbly around edges.

Crispy Chicken Bake
Servings 2

Prep Time: 0:30
Cook Time: 0:30

Ingredients:
1/4 cup all-purpose flour
1/8 teaspoon black pepper
1 each large eggs
1 tablespoon water
1/2 cup puffed rice cereal crushed
1/2 cup Parmesan cheese grated
1 ounce Dry Onion Soup Mix
2 each boneless, skinless chicken breast halves
2 tablespoons unsalted butter melted

Directions:
Preheat the oven to 375°.
Prepare baking dish.

Combine flour and pepper in a shallow dish.
Whisk the egg and water together in a shallow dish.
Combine the rice cereal, cheese and onion soup mix in a shallow dish.

Dredge the chicken in the flour then the egg and then coat completely with the cereal.

Arrange in baking dish.
Drizzle with the butter.

Bake, uncovered, for 30 minutes.

Sesame Shrimp Noodles
Servings 2

Prep Time: 0:15
Cook Time: 0:15

Ingredients:
4 ounces spaghetti
1 tablespoon vegetable oil
8 ounces shrimp
1/2 tablespoon dark sesame oil
1/2 each red bell peppers sliced
1/2 each orange bell pepper sliced
4 ounces mushrooms sliced
1 1/2 cloves garlic minced
2 tablespoons soy sauce
1/2 cup broth
1/2 tablespoon cornstarch
1 tablespoon sherry
1/2 tablespoon rice vinegar
1/8 teaspoon red pepper flakes
6 tablespoons green onions sliced
1 tablespoon sesame seeds

Directions:
Cook the pasta in very salty water until al dente, about 7 minutes.

Heat up some of the oil and saute the bell peppers, mushrooms and garlic.
Take out of the pan and set aside.

Season the shrimp with salt and pepper.
Adding additional oil to the pan, cook the shrimp.
Remove the shrimp and set aside.

Combine the cornstarch and sherry.
In the pan, put in the soy sauce, broth, bell pepper mixture, and cornstarch mixture.
Stir constantly, to make sure it doesn't burn, until thickened.
Add the vinegar and red pepper flakes.

Remove from the heat, add pasta, shrimp, green onion and sesame seeds.
Toss well to combine all ingredients.

Fabulous Beef Stew
Servings 2

Prep Time: 0:20
Cook Time: 10:00

Ingredients:
3/4 pound beef stew meat
1/8 ounce Dry Onion Soup Mix
3/4 teaspoon beef bouillon
2 each potatoes cubed
2 each carrots sliced
1 stalk celery sliced
1/2 (28-ounce) can whole tomatoes with juice
1 clove garlic minced
salt
black pepper
1 tablespoon cornstarch
1/8 cup cold water

Directions:
Combine cornstarch and cold water until dissolved.

Add everything but the cornstarch slurry to a slow cooker.
Cook on LOW 10 hours.

Add half of the slurry to the slow cooker and stir until thickened.
Add more slurry if desired.

Potato Kielbasa Skillet
Servings 4

Prep Time: 0:10
Cook Time: 0:40

Ingredients:
1 each potatoes
1 pound kielbasa
1 each small onions sliced into half moons
1 each small green bell peppers chopped
2 tablespoons vegetable oil
1 1/2 cups water
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups Cheddar cheese shredded

Directions:
Cube the potatoes.
Slice the kielbasa on an angle.

Brown the kielbasa in the oil and remove from the pan, leaving the oil.

Put the potatoes in the pan with the oil and brown, do not cook completely, about 3-5 minutes.
Add the onions and bell pepper, cook until slightly tender.
Return the sausage to the pan and add the water and seasonings, cover and simmer 30 minutes, stirring occasionally.

Uncover, drain and top with the cheese.
Return the cover, cook until the cheese has melted, about 5 minutes.

Creamy Corn Chowder
Servings 2

Prep Time: 0:05
Cook Time: 0:25

Ingredients:
3 slices bacon diced
5 1/2 ounces frozen corn
3/4 (4-ounce) can diced green chilis
1/2 (10 1/2-ounce) can Cream of Potato Soup
2/3 cup whole milk
1 tablespoon unsalted butter
1/4 teaspoon black pepper
1 each green onions sliced

Directions:
Fry the bacon until crispy.
Add the corn and brown.
Add the remaining ingredients except the green onions.
Cook over medium heat until heated through, stirring occasionally, about 15 minutes.
Place into a bowl and top with the green onions.

Buttermilk Fried Chicken Tenders
Servings 2

Prep Time: 0:15
Cook Time: 0:20

Ingredients:
MARINADE
1 pound boneless, skinless chicken breast halves cut into strips
1/2 cup buttermilk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
BREADING
3/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3/4 teaspoon baking powder
1 1/2 tablespoons buttermilk

Directions:
Combine the marinade and place the chicken in it.
Refrigerate at least 4 hours, preferably overnight.

Heat oil for frying to 350°.

Whisk the dry ingredients for breading.
Add the buttermilk and stir with a fork until the mixture is evenly clumpy.
Bread the chicken tenders.

Fry the chicken until browned, about 7 minutes.
Place on paper towels to drain.
Lightly season with additional salt while still hot.

Bow Tie Pasta Lasagna
Servings 4

Prep Time: 0:20
Cook Time: 0:40

Ingredients:
8 ounces bow tie pasta
4 ounces cream cheese cut into chunks
1 tablespoon whole milk
8 ounces ground beef
4 ounces spaghetti sauce
1/2 cup mozzarella cheese shredded

Directions:
Preheat the oven to 350°.
Coat a baking dish with cooking spray.

Cook the pasta in very salty water until al dente, about 10 minutes.

Cook the ground beef until browned, drain the grease.

Combine the ground meat, cream cheese, milk, and spaghetti sauce.
Mix until the cream cheese and ground meat are mixed well.

Fold the pasta into the meat mixture.
Pour into the baking dish.

Sprinkle the cheese on the top.

Bake until the cheese is melted, about 30 minutes.
Let rest for 5 minutes before serving.

This was the first week ever that we had all five scheduled meals. There was one substitute, instead of making Parmesan Roasted Green Bean we just had frozen corn. There was a serving of the Cilantro Lime Rice and Chili Lime Sweet Corn Salad leftover, but that was it everything else was two servings for us.

This was not one of our favorite dishes, it was just ok.

Shrimp Lasagna Roll-Ups

Ingredients:
1 tablespoon unsalted butter
8 ounces shrimp peeled and deveined, chopped
8 each lasagna noodles
3/4 cup mozzarella cheese shredded
1/2 cup ricotta cheese
1/2 tablespoon parsley
7 1/2 ounces Alfredo Sauce
1/4 cup mozzarella cheese shredded

Directions:
Preheat the oven to 350°.

Melt the butter and cook the shrimp until they turn pink.
Remove and set aside to cool.

Cook the pasta in very salty water until al dente, about 8 minutes.
Lay flat to let them cool.

Combine the shrimp, mozzarella, ricotta and parsley.
Spread the cheese mixture on the noodles, roll up and place seam side down in a baking dish.
Repeat for all of the noodles.

Pour the alfredo sauce on top of the noodles.
Top with mozzarella.

Bake 20 minutes.

Servings: 2
Yield: 4 roll-ups
Prep Time: 0:30
Cook Time: 0:20

Our poultry meal this week:
Lime Sauced Chicken
Cilantro Lime Rice
Chili Lime Sweet Corn Salad

All of these recipes are listed on prior posts. We ended up with leftovers of both of the sides and a ton of sauce, but no chicken remained.

Lime Sauced Chicken

Ingredients:
1 each boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 1/3 cups broth
2 tablespoons brown sugar
1/4 cup lime juice
4 teaspoons Dijon style mustard
4 teaspoons water
4 teaspoons cornstarch
2 tablespoons lime juice
1/4 cup unsalted butter

Directions:
Flatten chicken to 1/4" thickness.
Sprinkle with salt and pepper.

Heat oil in a skillet; add chicken and cook 4 minutes per side.
Remove from the pan; keep warm.

Add chicken broth, sugar, lime juice, and mustard to the pan.
Cook over medium heat, scraping the pan to loosen browned bits.

Mix together water and cornstarch in a small bowl.
Add to the pan; cook 1 minute to thicken the sauce.

Whisk in lime juice and butter.

Return chicken to the pan and simmer 2 minutes until chicken is thoroughly heated.

Servings: 2
Prep Time: 0:25
Cook Time: 0:15