Sunday, December 7, 2008

Diane's Menu December 13 - December 19

Diane's Menu December 13 - December 19

Saturday - Roast Chicken, Cavatelli with Broccoli with garlic oil
Sunday - Double Stuffed Baked Potatoes with Chili and Cheese
Monday - Slow Cooker Turkey Kielbasa Stew **
Tuesday - Take out Pizza
Wednesday - Santa Fe Chicken Tortelini (chicken from Saturdays Roast Chicken) **
Thursday - Marmalade Curried Chicken ** in slow cooker, over brown rice from rice cooker
Friday - Possibly out to eat, if not Shrimp Stir Fry over brown rice (enough made on Thursday for both meals.)

** Recipes below

Slow Cooked Turkey Kielbasa Stew

1 tablespoon oil
1lb turkey kielbasa, cut into 1 1/2-inch pieces
1/8 teaspoon pepper
8 small red potatoes, unpeeled, quartered
2 cups fresh baby carrots, cut in half lengthwise
1 (12 ounce) jar home-style pork gravy
1/4 cup ketchup
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups frozen cut green beans, thawed

Heat oil in large skillet over high heat until hot. Add kielbasa to skillet; sprinkle with 1/8 tsp. pepper. Cook 3 to 5 minutesor until browned, stirring frequently.

In 4 to 6-quart slow cooker, combine kielbasa and all remaining ingredients except green beans.

Cover; cook on LOW setting for 6 to 8 hours.About 20 minutes before serving, stir in green beans. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until tender.Makes 6 servings.



9 ounce cheese tortellini
1 tablespoon olive oil
2 cups broccoli flowerets
1/2 cup onion, chopped
1 cup red bell pepper, chopped
3 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
3/4 cup milk
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 cups cooked chicken, cut up
3/4 cup monterey jack cheese, shredded
1/2 cup colby cheese, shredded
1/2 cup tortilla chips, crushed

Heat oven to 325 degrees. Cook and drain tortellini as directed on package. While tortellini is cooking, grease 3 quart casserole. Heat 1 tablespoon oil in a 10" skillet over medium high heat. Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet. Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly, remove from heat. Stir in chicken, monterey jack cheese, the tortellini and broccoli mixture. Spoon tortellini mixture into casserole. Bake uncovered 25 to 35 minutes or until bubbly. During the last 5 minutes of baking, sprinkle with colby cheese and tortilla chips, bake until cheese is melted.

Marmalade Curried Chicken

Serving Size : 6
Categories : Slow Cooker


4 to 6 boneless, skinless chicken thighs
3/4 cup orange marmalade (sugar free works well)
1/4 cup water
3 teaspoon curry powder
1 garlic clove smashed
salt and pepper, to taste


Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours. Serve chicken breasts with juices over hot cooked rice. Ifdesired, thicken juices with a tablespoon of cornstarch mixed with a smallamount of water.

Menu December 6 - December 12

Diane's Menu December 6 - December 12

Saturday - Grilled Rib Eye Steak, Baked Potato, Carrots, String Beans and Salad
Sunday - Seared Sesame Crusted Ahi Tuna with wasabi mayonnaise, Shredded Lettuce Salad with Wasabi Vinaigrette, Wonton Chips
Monday - Pasta and Meatballs
Tuesday - Take Out Pizza
Wednesday - Turkey/Potato/Cheese Gratin with Broccoli
Thursday - Slow Cooker Lentil Curry with Squash and Cashews **
Friday - Out to eat on the way to see/hear a band we love


Slow Cooker Lentil Curry with Squash and Cashews

2 teaspoons vegetable oil
1 medium onion, chopped
2 - 4 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon hot curry powder
1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon salt
2 cups vegetable stock
1 cup water or apple juice
1 cup dried green lentils, picked over and rinsed
2 cups peeled and chopped butternut squash
1 large potato, chopped into 1-inch cubes
6 cups fresh spinach leaves, washed and trimmed
1/2 cup cashews (salted or unsalted)

In a skillet, heat oil over medium heat. Add onion and garlic and cook for 5 minutes or until softened and translucent. Stir in flour, curry, ginger, cumin, fennel seeds and salt; mix well. Stir in stock and water; bring to a boil, scraping up bits from bottom of skillet. Transfer mixture to slow cooker. Add lentils, squash and potato; stir to combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Add spinach leaves; stir to combine. Cover and cook on high for another 15 minutes or until leaves have wilted. Spoon into individual bowls and sprinkle with cashews.

Monday, December 1, 2008

Menu November 29 - December 5

Menu November 29 - December 5

Saturday - Thai Chicken Wraps and Veggie Stir Fry
Sunday - Roast Leg of Lamb, Roast Potatoes and Steamed Carrots
Monday - Weekly Takeout Pizza
Tuesday - Grilled Turkey Caesar Salads
Wednesday - Curried Lamb and Bulgar Pilaf in Rice Cooker
Thursday - Pasta Amatriciana with Peas
Friday - Shrimp and Broccoli Risotto