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.

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