Category: Cooking

What’s on the Menu – Bacon/Vegetable Quiche

Bacon Vegatable Quiche

Bacon/Vegetable Quiche

12 slices bacon
1 green pepper, chopped
1 small onion, chopped
1 C. fresh mushrooms, chopped
12 eggs
2 C. Shredded Cheddar Cheese

Heat oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Add peppers and onions; cook another 3-4 minutes. Crumble in bacon. Remove from heat, and set aside.

Beat eggs with whisk until well blended. Mix in 1 1/2 C. of cheese, and bacon mixture. Pour into prepared pie crust. Top with the remaining cheese.

Bake 25-30 min. or until center is set. Let stand 5 min. before cutting to serve.

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What’s on the Menu – Sausage Spaghetti

I like to twist things up from time to time, so instead of the usual ground beef recipe, I occasionally make it with Polska Kielbasa instead.

Sausage Spaghetti

1 pkg Polska Kielbasa, sliced, then halved
1 Tbs olive oil
1 onion, chopped
1 clove garlic, minced
1 tsp basil
1/2 pkg angel hair pasta
1 can/jar Spaghetti sauce

Boil spaghetti according to package. While spaghetti is boiling, heat oil in skillet. Add onion and garlic; cook until translucent. Add the sausage and cook on medium for about 5 minutes, then add the sauce and the basil. Cover and simmer 10 minutes. Serve over spaghetti.

Serve with Garlic Bread and Salad.

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What’s on the Menu – Pork Lo-Mein

Pork Lo-MeinI have been a fan of Menus4Moms for many years, and hate that they are no longer offering their Basic Menus for free each week, so I delved into the archives to see if I could find a way to use the leftover pork tenderloin that I had in the freezer. Came across this recipe, which as I usually do, made my own adjustments to, and it was awesome! Here is what I used to make mine:

Quick Pork “Lo Mein”

1 tbsp olive oil
1 lb. cooked pork roast, cubed
2(3 oz.) pkg. pork flavored Ramen Noodles
1 3/4 cups water
2 cups frozen California Vegetable Mix
2 tsp parsley
1 1/4 tbsp soy sauce
Salt and Pepper to taste

Heat oil in wok over medium high heat. Add pork and stir fry until reheated, about 2 minutes. Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.

Egg Drop SoupI served the Pork Lo-Mein with Egg Drop soup. I was worried that my kids would not like the soup, but my eight year old ate tons of it! I did not use green onion in mine, but it is better that way – my kids hate them. Here is how I make mine:

Egg Drop Soup

4 cups chicken broth
1/2 cup onion, diced
1 tsp salt
dash of pepper
3 eggs, slightly beaten

Heat chicken broth, salt and pepper to boiling in saucepan. Add onions. Pour eggs mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

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What’s on the Menu – Shepherds Pie

Shepherds Pie
5 lg russet potatoes, peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup whipping cream
Salt, pepper, and garlic powder to taste
1 1/2 lb ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
1 can of peas, drained
1 teaspoon paprika
2 tablespoons parsley

Boil potatoes for about 15 minutes in salted water until tender.

While the potatoes boil, brown the ground beef in a large skillet over medium high heat. Season meat with salt and pepper. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

Preheat broiler to high. Fill a medium sized casserole dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika, and parsley and broil until potatoes are evenly browned.

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What’s on the Menu – Baked Talapia

TalapiaI LOVE fish… well not all – I detest bones, but love most other fish; especially in sushi!

I make a homecooked meal nightly (almost) and here is what is on the menu tonight – I cook the Potatoes first, then the fish; they stay pretty warm while the fish cooks:

Baked Tilapia
* 2 lbs. tilapia fillets
* 1 tsp. salt
* Dash of pepper
* 4 Tbsp. butter, melted
* Lemon Pepper to taste
* Paprika (optional)

Sprinkle both sides of fish fillets with salt and pepper. Arrange into an ungreased baking dish. Melt butter, and brush onto fish; Coat with spices to taste. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes.

Oven Roasted Potatoes
* 1/8 cup olive oil
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, cubed (I don’t peel mine)

Preheat oven to 475°F. In a large bowl, combine oil, garlic, basil, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Buttery Carrots
* 5 large carrots, peeled and sliced
* 1/4 cup margarine
* salt and pepper to taste

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Stir margarine and spices. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to combine.

This dinner is a hit with all five – even the picky 8 year old boy loves this!

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Menu Plan Monday – 1/3/11 to 1/9/11

Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.

Here is this weeks menu:

Monday – Baked Talapia – Oven Roasted Potatoes – Buttery Carrots

Tuesday – Shepherds Pie

Wednesday – Quick Pork “Lo Mein” – Egg Drop Soup

Thursday – Sausage Spaghetti

Friday – Breakfast for Dinner – Bacon/Vegetable Quiche

Saturday – Leftovers

Sunday – Crockpot Lasagna

You can find all the recipes, and photos for my meals here on my blog, and you can see my full menu plan here on this calendar.

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