It is rich, decedent even…and EASY…which makes the decedent part even better!  The original idea came from a friend… His, to me, is more appropriate for a lunch or dinner and we wanted something more for breakfast and me being me, I have to play.  I’ve tweeked the simple “side dish” casserole into a full blown breakfast meal (if you’re the hubbyish) or an extraordinary breakfast side (if you’re me). I’ll post the original at the bottom so you can try both…cuz the original is wicked good, too!!!!!  Everyone begs him to bring for all the potlucks!  Many thanks to Rich for sharing his wonderful recipe with me!!!!

Creamy Cheesy Potato Casserole with Sausage
8-10 good size servings or 12-15 smaller servings

What You’ll Need: 

2, 20 oz bags of pre-shredded hash brown potatoes (I use Bob Evans, found where the bacon/sausage is in the grocery store)
1 can Cream of Celery condensed soup
3 C shredded cheddar – reserve 1 C for topping
2 C shredded mozzarella – reserve 1 C for topping
1/2 C grated parmesan
2 cloves garlic, minced
1 med-lg yellow onion, chopped
1/2 C half and half (I use the fat free kind and it’s GOOD!!)
3 T butter, melted (yes, fat free 1/2 & 1/2, then I add butter….shhhh!)
1/2 C sour cream
Salt and Pepper to taste…(careful on the salt…the cheese adds a lot of it)

1 lb loose sausage of choice, crumbled and browned – optional

Notes on Sausage: I prefer Bob Evans…usually the Savory Sage, but you can use whatever you prefer…hot/spicy sausage would be good if you are a “heat” lover.  Even TVP sausage or crumble would work wonderfully for any vegetarians out there!
If you use sausage, don’t drain it and omit the butter – unless you use TVP, then you’ll still need the butter

Another meat add-in option:
Crispy fry bacon, crumble and sprinkle on top when you add the topping cheese.

How To:

Pre-heat oven to 350 degrees F.  In large mixing bowl, add everything except the reserved cheese and mix well to combine.  Make sure if you are using sausage that you’ve browned it before hand.

Dump in pan and bake at 350 for 45 minutes or until the potatoes are soft. Timing will depend on the pan and how deep the potatoes are.  If you are using a large pan and the potatoes are spread a little thin, check after 30 min…if the pan is smaller and the potatoes are deep…it will take longer.

When potatoes are done, top with reserved cheese.  Turn up oven heat to 450 degrees F or use broiler on low placing pan at least 8-10 inches below heat and WATCH IT.  Bake until cheese is bubbly and browned.

Enjoy!!

A few notes:  I love to eat mine with a egg, over easy…letting the yoke dribble all over the potatoes.  Avery (The Hubbyish) just wants a heaping bowl of the casserole and nothing else.  How every you eat it, be careful…not only is it addicting but it is like LAVA when it comes out of the oven…  Many burned tongues and mouth roofs have occured in the eating too soon!!

****************************

Original Recipe

Rich’s Awesome Potato Casserole
8-10 larger servings, 12-15 smaller servings

What You’ll Need:

2, 20 oz bags pre-shredded hash brown potatoes
1 can Cream of Chicken condensed soup
3 C shredded cheddar, reserve 1 C for topping
1 med yellow onion, chopped (I don’t actually remember if the original has onion in it…oops!)
Salt and Pepper to taste

How To:

Same as my altered recipe.

Note:
This one is a little richer with the Cream of Chicken…I actually like this one more for a lunch/dinner casserole. I would mix the reserved cheese with a little butter and breadcrumbs before I top it, then I would pair it as a side with roasted chicken and asparagus or wilted greens.

No worries… It’s all good…. I fixed it. : )

It is also something I call a “dump it” dinner. Literally, you chop some onion, cube some potato (you don’t even peel them) and most of the ingredients just get dumped into a crock pot and that’s it. The fragrance of this dish is just astounding…make your mouth water kind of good. Since we are gone around 11 hours a day, I decided to cook this over night while we slept, since I knew it was only going to take between 6-8 hours on low. We came down stairs that morning and OMG… I wanted it for breakfast!

Serve it with rice (basmati or brown rice are my standard) and some soft, chewy naan. The veg takes a little more prep and actual hands on cook time…but SO worth it!!

My abbreviations:
T = Tablespoon
t = Teaspoon
C = Cup
Lg = Large
Sm = Small

Slow Cooker Chicken Korma with Squash Cauliflower Saute’
8 servings

For Chicken:
1 – 1 1/2 lbs Chicken Thighs – boneless, skinless
3 lg Red Potatoes – scrubbed, skin on, large cube
1 lg Yellow Onion – large chop
2, 14.5oz cans Stewed Tomatoes
1 T Garlic, chopped
1 1/2 T Ground Cumin
1 T Ground Coriander
1 1/2 T Curry Powder
2 T Garum Masala
1/4 t Ground Cloves
1 Cinnamon stick OR 1/2 t Ground Cinnamon
1 t Ground Cardamom
2 T Brown Sugar or Honey

1/2 T Sriracha Sauce (adjust to your desired level of heat)
1/3 C Sour Cream or plain Greek Yogurt
Fresh Cilantro

For Squash Cauliflower Saute’:
2 sm Zucchini Squash- scrubbed, med sliced
2 sm Yellow Summer Squash – scrubbed, med sliced
3 C Cauliflower – sm-med florets
1 T Canola oil
2 t Cumin Seeds
1 T Garlic, chopped
1 T Butter
Toasted Sesame Oil to taste
Salt & Pepper to taste
Toasted Sesame Seeds – optional

How To:
Chicken -
Place chicken in bottom of crock-pot. Sprinkle spices, brown sugar and garlic over top. Dump cans of tomatoes on top of that, add onions and potatoes. Cook on low for 6-8 hours. Before serving stir in Sriracha Sauce to taste (a little goes a long way) and the sour cream or yogurt, breaking up chicken as you stir. Serve on top of the rice, sprinkled heartily with fresh chopped cilantro.

Veggies -
Bring a small pot of water to boil, add cauliflower and cook for 2 minutes, drain well.
Heat oil in skillet or wok, when oil is very hot, add cumin seeds and swirl around, cooking for just a few seconds, do not let them burn!! After seeds cook for 15-20 seconds, add garlic and let that sizzle for a few seconds before adding squash. Add squash and cauliflower and toss to coat with oil, seeds and garlic. Cook until veg are the desired texture (I like mine with a bit of bite still). Add butter and sesame oil, toss to coat until butter is melted, salt and pepper to taste. Serves sprinkled with toasted sesame seeds if desired.

Spinach, Turkey and Peach Salad with Apricot Balsamic Dressing
Serves 2 as main course or 4 as a side

For Salad:
1 bag fresh baby spinach
1 1/2 cup cubed roasted turkey
1/2 cup chopped toasted pecans or blanched almonds
2 large peaches, diced (you can sub nectarines or fresh apricots, as well)
1/2 of a sm red onion sliced thinly

For Dressing:
1 heaping tablespoon apricot preserves (“no sugar added” if you can find it)
1/2 cup EVOO
2 1/2 T balsamic vinegar
1 sm clove garlic, minced
pinch of salt and fresh cracked pepper
dash of cinnamon or fresh nutmeg (not much, just a bit for aroma)

How To:
Place all Dressing ingredients in a jar with a tight sealing lid, give a few good shakes until well blended.

Put baby spinach in large bowl, toss with dressing…add a little at a time until you have the spinach lightly coated.
Divide the spinach between plates and top each plate with the remaining ingredients.

Serve immediately.

Pork and Napa Cabbage Salad with Mandarin Oranges
Serves 4 as main course

For Salad:
4 boneless pork chops (also great with leftover pork roast, just shred and sizzle in a tad of hot oil till lightly browned and crisp.)
1 T canola oil
Salt and pepper to taste
1 head of Napa Cabbage, torn up, rinsed and dried
1 lg carrot, shredded
1/2 C chopped cilantro
1/2 C dry roasted, unsalted peanuts
1 can mandarin oranges, drained, liquid reserved.

For the dressing:
1/3 C Hoisin sauce
Juice and zest of one lime
1/4 C bottled Orange Sesame dressing
Reserved mandarin orange liquid

A handful of those yummy wide, crispy oriental noodles that are terrible for you but you have to eat! (Sub chow-mein noodles if you can’t find the wide ones).

How to:
Heat oil over med-high heat in saute pan until hot, sprinkle pork on both sides with salt and pepper. Sear on both sides in hot oil, reduce heat to med and cook until done. Remove from pan and set aside to rest.

While pork is resting, assemble the rest of the salad ingredients in large bowl.

In small bowl, add first three ingredients for dressing, whisk to mix. Add mandarin orange liquid a little at a time, whisking it in until the dressing is the consistency of warm syrup.

Drizzle dressing over contents of large bowl, tossing as you go, to coat the salad lightly.

Slice pork into thin strips, trimming off any visable fat as you go.

Plate the salad and top off with sliced pork. Toss some yummy crispy noodles on top and serve immediately.

I am slowly learning how to curl up with a big bowl of salad…not nearly as comfy…but it won’t kill me like the potatoes will.  So…from now on, this (horribly neglected) Foodie blog…it will be my journey to a Diabetic-Friendly Foodie Lifestyle.

Part One:  Breakfast of Champions

6oz Greek Yogurt, plain
1/4 cup fresh blueberries
1 large fresh strawberry
1 packet Splenda (or sweetner of choice)
1/2 cup Kashi GoLean cereal
2 tablespoons chopped walnuts or natural almonds

Mix all together and enjoy!!!!  This will seriously fill you up and hold you for a good while!  Lots of protein and good carbs, dairy and fiber; all the good stuff!  Yum-o!!!!!

Have Happiness!!

These came to be last night…  I baked some potatoes with the intention of making Twice Baked…then didn’t feeling like it.  I decided to try wedging them and frying instead.  I am so glad I did!!!  No these aren’t good for you..but who doesn’t need some good fries now and again.  I sure do.

Here we go…

YOU WILL NEED:

1 large russet potato per person (use two small per, or 1 sm and 1 med per if you don’t have the huge ones)

Canola oil

TO BAKE: ( I am going to beg you here, for a second…DO NOT microwave your potatoes…please…pretty please???)

Pre heat oven to 350 degrees.

Scrub potatoes and stab with a fork all over (6 or so times).  Rub the potatoes down with canola oil (give them a nice coating of it) and place in pre-heated oven to bake.  This takes a while, so be patient…  Bake them until the skin is crispy and the flesh gives a little when you squeeze it.  Depending on the size of potatoes you are using it can take 1-2 hours.

When they are done, pull them out of the oven and set them aside to cool.

NOTE:  If you want these for dinner, bake the potatoes at lunch time and just put them aside until you’re ready to do dinner…

TO FRY:

Put about 2 inches of oil in the bottom of a sauce pan (I used canola oil).  Heat on high.

While oil is heating, cut potatoes into wedges, leave skin on!!

To test if oil is ready, dip the tip of one of the wedges in the oil, if it starts to immediately bubble…oil is ready…turn heat down to med high and add as many of the wedges to the pot as you can without crowding…  I used a small pot and did four wedges at a time.

Fry until golden brown, remove from oil onto paper towels and salt immediately.  Repeat for remaining wedges.

Serve with your choice of dippy goodness: Ketchup, spicy mustard,  malt vinegar and Ranch dressing are some of the easy favorites around our house.

I am interested in trying these a variety of ways… I am thinking of tossing them with spices instead of just plain salt.  Piling them on a plate, melting some cheddar on them, sprinkling them with fresh bacon bits and some chives…a dollop of sour cream to finish them off…(OMG, can I make that NOW???)

Let me know how you use them!!

I took the most basic Brunswick Stew I could fine…seriously no spices except salt and pepper (Really??  WTF??) and put my own magic to it.  I hope you like it!

First you’ll make some stock and use both the chicken and the stock to make the stew.  It is a little time consuming…start it at lunch time to have for dinner, kinda time frame.  But it is so worth it!!

Brunswick Stew

Stock Ingredients:

4 slices bacon

8 chicken thighs (with skin and bone)

3 bay leaves

2 large carrots, quartered

2 stalks celery, quartered

4 cloves garlic, smashed

1 large yellow onion, quartered

1T peppercorns

2t Turmeric

1t Liquid Smoke

Salt to taste

Make Stock:

Measure 8 cups of water into a large stock pot, salt the water until it is slightly salty.  Add the rest of the ingredients and bring to a boil.  Reduce heat and simmer for 45 minutes or until chicken is tender and done.

Strain out solids, reserving stock.  Return stock to the pan and bring back to simmer.  Separate chicken from rest of the solids strained out of stock.  Set chicken aside to cool enough to handle.  Throw away the rest of the solids.

(while chicken is cooling, cut up the celery, potato and onion for the stew)

Stew Ingredients:

Chicken thighs from stock

1 28oz can diced tomatoes

1 8oz can tomato paste

2C frozen mixed veggies

1½C frozen lima beans

1½C yellow onion, chopped

1C celery, chopped

2 large russet potatoes, peeled and chopped

2 T  Worcestershire Sauce

2 T Dijon mustard

2T cider vinegar

1T balsamic vinegar

2T honey

1t ground chipotle pepper or cayenne

1t Pumpkin Pie spice (don’t look at me like that, just try it)

½t ground mustard

Black pepper and salt to taste

4 strips bacon

Make Stew:

When chicken thighs are cool enough to handle, remove meat and discard skin and bones (yes I know you can buy boneless skinless thighs, but the bone and skin add flavor to the stock).  Shred meat with your hands or two forks.  Add meat to stock.

Add the rest of the ingredients, EXCEPT FOR BACON, to stock and bring to boil.  Reduce heat and simmer for 1 hour, stirring occasionally.

While the stew is cooking, cut up 4 strips of bacon into pieces and cook up crispy.  Strain bacon out and pour fat into stew (yes, I am bad, but it is worth it)

Sprinkle the fresh bacon bits on the stew after you dish it up.  Serve with crusty bread.

This soup takes TIME…it is about a 2 hour process (but more ‘start it and walk away’ than ‘babysitting’ time), but it is so very worth every second.  It is creamy but not too thick, not too thin either…with big chunks of baked potato and “steak” (I use stew meat to cut costs).  Topped with shredded cheddar, sour cream, green onions and crispy bacon and a shot or two of hot sauce…it is DELISH!!!! 

Baked Potato and Steak Soup
serves 6-8, depending on appetite

What you’ll need:

For Soup:
4 large russet potatoes
1 T EVOO
1-1 1/2 lb stew meat pieces
1 sm onion, chopped
2 cloves garlic, minced
1/2 C shredded carrots
4 T all purp flour
1/2 t dried basil
1/2 t dried thyme
1/4 t crushed red pepper flakes
1/2 t freshly grated nutmeg*
5 C chicken stock
1/2 C Half & Half (I use fat free!!)
1/2 C sour cream
2 T butter milk powder**
salt and pepper to taste1/2 lb bacon, chopped
4 green onions, thinly sliced
1 C shredded cheddar cheese
Your favorite hot sauce

For Toppings:

How To:

Prep:
Do this part before starting the soup, you want the potatoes done when the soup’s hour cook time is done.
Pre heat oven to 350 degrees F.  Scrub potatoes clean, removing any bruises or “eyes”, rinse and pat dry with a paper towel.  Stab each potato 6 or so times, all over with the tines of a fork.  Lightly coat each potato with a little EVOO.  Place potatoes directly on rack, place a baking sheet on the rack below to catch any drips.  Bake the potatoes until the skin is crisp and they squish a little when you squeeze them.  Depending on the size of the potato…you’re looking at 1 – 1 1/2 hours bake time.  Please do not cheat and put them in the microwave…the crispy oven baked skin is worth it!!!  When potatoes are done baking, set them aside to cool a bit.  When they are cool enought to handle comfortably, cut them into big hearty chunks. 

In large heavy bottomed stock pot, cook bacon over Med heat until crisp, remove with a slotted spoon, leaving drippings in pan.  Set bacon aside.

Add stew meat to same pan and cook until nicely browned on all sides (it doesn’t have to be completely done, because it’s going to cook in the soup for a while, remove meat with slotted spoon and set meat aside…leaving drippings in pan. 

Add onion and garlic to hot pan drippings and cook over Med heat, stirring until soft.

Sprinkle flour in, one tablespoon at at time, stirring to incorporate each tablespoon before adding the next.  Once all flour is in (you should have a thick, messy bit of onions and garlic at the bottom of the pan, don’t worry…it’s okay!) start to add broth gradually, scraping the bottom of the pan to loosen all the browned goodness down there. 

Add stew meat, carrots, basil, thyme, red pepper flakes, nutmeg (yes, nutmeg…TRUST ME) to soup.  Add salt and pepper to taste.  Bring soup to a simmer.  Reduce heat to low and simmer gently for about an hour.  Check the consistency of the soup now.  If it is too thin  for your taste, add some flour thickner to it.  Do this before adding the sour cream mixture and potatoes, because after you do that step, you do not want to bring the soup to a boil.

In a small bowl, mix sour cream, half & half and buttermilk powder until smooth.

Turn heat off under soup.  Add sour cream mixture and stir to incorporate.   Add potatoes and stir gently.  Let sit long enough for potatoes to warm through.  If you’ve timed the potato baking process right, this will not take more than a minute or two… 

To Serve:
Ladle soup into a deep bowl, top with a generous bit of shredded cheddar, a dollop of sour cream, a dash or two of hot sauce, some crispy bacon and fresh green onions.  Serve with hot Cheddar Bay biscuits. (recipe follows)

Now that’s good chewin’!!!

*If you don’t have whole nutmeg…GET IT, it’s worth it…  It really makes all the difference and all you need is a  fine rasp to grate it with.

** Buttermilk powder is found in the baking isle.  I keep it on hand, because it lasts longer than liquid buttermilk, which I never use up and always end up wasting.  The powder is made to mix with a liquid to replace buttermilk in recipes.  I use it all the time to add a bit of zing to creamy sauces and soups.  If you have liquid buttermilk on hand, use 1/4 C buttermilk and 1/4 C half & half, in place of the 1/2 C half & half and buttermilk power.

Cheddar Bay Biscuits
2 C baking mix (such as Bisquick)
1 1/2 C shredded cheddar
2/3 C water
1/2 t Old Bay seafood seasoning

To Brush on Biscuits:
1/4 C melted butter
1/2 t garlic powder
1/2 t onion powder
1 t parsley flakes
1/2 t Old Bay seafood seasoning

How To:

What you’ll need:

For Biscuits:

Preheat oven to 375 degrees, F.
Line a baking sheet with parchment paper or spray with cooking oil spray.

In medium bowl, add baking mix, water, cheddar, and Old Bay.  Stir until a sticky dough forms.

Drop onto prepared sheet in small balls, slightly larger than golf ball sized, about 2″ apart.

Bake in preheated oven for 10-12 minutes or until golden brown.  Biscuits will seem very soft…they should be. 
While biscuits are baking, make the butter mixture.  Melt butter in a pan or in the microwave.  Stir in the garlic powder, onion powder, salt and Old Bay.

When the biscuits are golden brown, remove from oven and immediately brush with butter mixture.  Cool on pan for 2 minutes before serving. 

Creamy Marinara Stuffed Bell Peppers
serves 4 – 8 (depends on whether you serve each person a whole or a half of a pepper) or for two people with lots of  leftovers

What you’ll need:

4 large green or red bell peppers, tops cut off and the inside of the peppers cleaned out.

Stuffing:
1 C cooked rice
1/4 C carrots, fine dice
1/8 C celery, fine dice
2 cloves garlic, minced
1 sm onion, fine dice
1 lb ground beef, browned
1/2 lb bacon, chopped
1 jar good quality marinara
1/2 t crushed red pepper flakes
1/2 t dried basil
1/3 C half & half (I use fat free half & half…it’s wonderful!)
1/2 C shredded parmesan cheese

Topping:
1/2 C Parmesan cheese
1/2 C bread crumbs
2 T butter, melted

How To:

Pre-heat oven to 375 degrees, F. 
In a large skillet, over med heat cook chopped bacon until crispy stirring for even browning.  Remove bacon with a slotted spoon and set aside.  Add onions, garlic, carrots and celery to hot pan drippings.  Cook until tender, stirring occasionally.

Add browned ground beef, marinara and red pepper flakes to pan.  Bring to a simmer and cook for 10 minutes.   Stir in cream, parmesan and rice, simmer for 5 minutes more.  Remove from heat and stir in bacon.

While filling is simmering, prepare topping.  Melt butter, add parmesan cheese and bread crumbs.  Stir until combined and crumbly.

Stand prepared peppers up in a glass baking dish, add about 1 inch of water.  Stuff peppers with the filling all the way to the top.  Top with breadcrumb mixture.

Bake in preheated oven for 30-40 minutes, or until peppers are cooked the way you like them.  (If topping starts to get too brown, before the peppers are done, place some tinfoil over top of the peppers, but do not seal it around the sides, the steam needs to escape or it will make the topping soggy.)

Now that’s good chewin’!

(no photo…sorry folks… I’m a horrid photographer!  Trust me when I say they are beautiful and taste fantastic!!)

So, instead of veal parmesan…(and since chicken is over used) I go with turkey.  When it’s done right, it’s juicy and crispy and the flavor is awesome!  I don’t have a photo of this, because it was made and eaten before I decided to do the blog.  Sorry… 

Turkey Cutlets with Spaghetti Marinara

Here’s what you’ll need:
Serves 2, or 1 with a big appetite.

For Cutlets:
1 turkey cutlet
1 C milk  (use whatever milk  you have on hand, I use 2%)
1/2 C all purp flour
2 t salt
2 t fresh cracked black pepper
1 t garlic powder
1 t onion powder
1 t dried basil
1 egg, beaten with a teaspoon of water
2 T EVOO

For Sauce:
1 jar of good quality marinara
1/4 C red wine
2 clove garlic, minced
1 small onion, finely chopped
1/4 C chopped roasted red peppers (I use jarred peppers)
1/2 t ground cinnamon
1 t unsweetened cocoa powder
1 T light brown sugar
1 t freeze dried coffee powder
1 t balsamic vinegar
1 T EVOO

You will also need:
2 T chopped fresh basil
1/4 C Shredded Parmesan
Cooked spaghetti - kept warm.  (you probably know how much you’ll need. I use about 1 C cooked, per person.)
Garlic bread (optional)
Mixed greens salad and balsamic dressing (optional) (recipe for dressing follows)

How To:
Cut the cutlet into two pieces. Place cutlets in a small bowl and cover with milk.  Cover with plastic wrap in put in refridgerator for about 30 minutes.

While cutlets are soaking, start your sauce. 
Heat a med sauce pan over med-high heat, add EVOO.  To the hot oil, add the onions and garlic.  Cook until soft, but not browned, stir frequently.  Add roasted red pepper and cook for 1 minute more.  Add the jar of marniara, wine, cinnamon, cocoa, brown sugar, coffee powder and vinegar.  Simmer, stirring occassionally, over med-low heat for about 45 minutes.

When your cutlets have soaked in the milk for 30 minutes, drain and pat them dry.  On a sturdy cutting board, lay out a layer of plastic wrap, place one of the cutlets on the wrap and add another layer of wrap over top.  Pound cutlet with a meat mallet (a small sauce pan will work in a pinch) until it is between 1/4″ and 1/8″ thick.  Repeat with other piece.

Heat a  skillet large enough to accomodate both cutlets easily over med-high heat.  Add EVOO to hot pan.
(If you don’t have a skillet large enough, cook one at a time and keep the first one warm in a pre-heated oven while cooking the first…they are thin enough that they will cool off quickly.) 
In wide bottomed dish, mix flour, salt, pepper, garlic powder, onion powder and dried basil.  Stir to combine. In another dish, beat egg and teaspoon or so of water. 
Dip a cutlet into the flour mixture first, tap off any extra.  Dunk in the egg wash and back into the flour mixture, tap off any extra.  Place cutlet immediately into hot oil.  Repeat with other cutlet.
Fry cutlets about 2 minutes on each side, turning only once.  They are thin and will cook very quickly. 

Pat the cutlets on paper towel, if needed, to remove any extra oil.

To Plate:

Add a pile of spaghetti to plate, top with some sauce. Place cutlet on top of spaghetti and top with a little more sauce.  Sprinkle shredded parmesan cheese and chopped fresh basil over top.  Serve immediately.
Serve with crusty garlic bread and a mixed greens salad with balsamic dressing.

Balsamic Vinegar dressing:

You’ll need:
1/2 C EVOO
3 T balsamic vinegar
1/8 C chopped roasted red peppers.
1 t honey
a spot of dijon mustard (a little goes a long way!)
salt and pepper to taste

How To:
In a blender, add balsamic vinegar, red peppers, honey and mustard.  Pulse until blended.  Start to add EVOO a little at a time, while pulsing, until it’s all incorporated and dressing is smooth.

 
Now that’s good chewin’!!

Monday:
Turkey Cutlets w/Spaghetti Marinara, salad
Turkey cutlets pounded very thin and lightly bread them, fry them quickly to lock in the juiciness and serve it over spaghetti with a simple, dressed up jarred marinara sauce. A simple mixed greens salad with balsamic dressing is a perfect side.

Tuesday:
Stuffed Bell Peppers, salad
Marinara, beef, rice and toasted pine nuts make the base for the stuffing of these fabulous peppers, topped with cheesy bread crumbs and served with a simple tossed salad. 

Wednesday:
Leftover peppers

Thursday:
Baked Potato & Steak soup with Cheddar Bay biscuits, fresh broccoli
This soup is extreme comfort food.  Thick and hearty with chunks of baked potato and tender steak, topped with sour cream, cheddar cheese,  green onion and crumbled bacon. Lightly steamed fresh broccoli and yummy Cheddar Bay biscuits round out the meal.

Friday:
Leftover soup and rolls

Saturday:
We have a birthday party to attend, I’ll be bringing a Classic Spinach Dip

Sunday:
Buffalo Chicken Salad Open Faced Sandwiches with an updated Wedge Salad
This “knife & fork” sandwich is served open-faced, with shredded chicken breast tossed with a creamy buffalo sauce, shredded celery and carrot piled on a slice of thick toast, topped with crumbled bleu cheese and served with an updated, easy to eat version of the classic Wedge Salad.