Saturday, June 5, 2010

Mission Meals: Accomplished

So, I got was only a 4 days week, and we are eating dinner with friends this weekend, so I only had to come up with 4 dinners this week.  But, we managed all our dinners together at home, despite crazy work hours and little time to make dinner in the evening.  Here are the successes and how we made it happen.

A (short) Week of Busy-Night-Meals:
Night #1 ~ Chicken Quesadillas with Salsa and Sour Cream
Night #2 ~ Slow Cooker Beef Stroganoff with Buttermilk Mashed Potatoes and Creamed Corn
Night #3 ~ Pinata Casserole 
Night #4 ~ Baked Potato Soup with Broccoli, Ham and Bacon

Grocery List:
1 can Refried Beans
1 can Black Beans (or 2 cups prepared dried beans)
1 cup brown rice
1 package tortillas
1 jar favorite salsa
8 oz sour cream
16 oz. shredded cheese (sharp cheddar or mexican blend)
3 lbs yukon gold potatoes
1 onion
1 small package frozen corn
1 small package frozen broccoli
8 oz mushrooms
1 green pepper
1 lb baby carrots
1 package Onion soup mix
1 can cream of mushroom soup
2 cups chicken broth
14 oz can diced tomatoes
3/4 cup buttermilk
1 1/2 cup milk
1 stick butter
Cornstarch, salt, sugar, pepper, flour

Prep before the week:
-Grill 4 chicken breasts, chop and save for weeknight dinners
-Defrost (or buy) 1 lb beef meat for stew
-Defrost (or buy) 1/2 lb cooked ham

(We had grilled out for Memorial Day, so it was easy to throw a few more on to save for the week.  
T's picture makes my mouth water.)

Night #1: Chicken Quesadillas  (serves 2 adults, 2 kids)

Prep: As long as the chicken is pre-cooked and chopped, 
this meal comes together in about 15 minutes.

Whole wheat tortillas
1 can refried beans
1-2 chopped, cooked chicken breasts
1/2 cup frozen corn, thawed
6-8 oz shredded cheese
Sour cream

1.  Heat a large skillet or griddle, warm bottom tortillas.
2.  Spread tortillas evenly with refried beans.
3.  Sprinkle with chopped chicken, corn kernels, cheese and top with tortillas.
4.  Flip until heated through.
5.  Serve with salsa and sour cream.

Night #2: Slow Cooker Beef Stroganoff, Buttermilk Mashed Potatoes, Creamed Corn
This meal got rave reviews!

Prep: Start the beef in the morning.  
In the evening, the mashed potatoes and creamed corn 
take about 10 minutes prep, 20 minutes total time to table.

Slow Cooker Beef Stroganoff
1 lb beef stew meat
8 oz mushrooms, sliced
1 can cream of mushroom soup
1 package onion soup mix

1.  Combine ingredients in the slow cooker.
2.  Cook on low, 6-8 hours.

Buttermilk Mashed Potatoes
2 lbs yukon gold potatoes, quartered
2 Tbsp butter
2/3 cup buttermilk
1 tsp salt

1.  Boil quartered potatoes 15 minutes. Drain.
2.  Return potatoes to pot and mash lightly with a potato masher.  
Add butter, 1/2 cup buttermilk, salt and mix until well combined.  
Add additional buttermilk to taste and desired texture 
(we used the full 2/3 cup)

Creamed Corn~Just like Grandma Johnson's
2 Tbs butter
(she would have used more butter)
3 cups frozen corn 
(she would never have used frozen)
1/2 cup milk
1 Tbsp cornstarch
1 Tbsp sugar
1 tsp salt

1.  Heat butter in a medium saucepan over medium heat.
2.  Add corn and toss to coat, warm.
3.  Add milk. Sprinkle with cornstarch, sugar and salt.  
4.  Heat to a boil, reduce heat and simmer for 8-10 minutes or until thickened.

Night #3: Pinata Casserole
This was a hit!  Makes plenty for lunch the next day.

Prep: night before or morning of:
Cook and reserve 1 cup dried brown rice according to package directions.
Chop, saute and reserve green pepper, onion, and carrot.
Reserve 2 chopped cooked chicken breast.

1 cup dried brown rice
1 can black beans
1 Tbsp olive oil
1 cup chopped onion
1/2 cup green pepper, chopped
1/2 cup carrot, chopped
14 oz can diced tomatoes
2 cooked, chopped chicken breasts
2 cups shredded cheese

Preheat oven to 350 degrees.
1.  Prepare rice according to package directions.
2.   Heat oil in large skillet over medium heat.  
Add onion, carrot, green pepper and saute until tender.
3.  Combine cooked rice, beans, onion mixture, tomatoes, chicken
1 1/2 cups cheese in a large bowl.  Salt and pepper to taste.
4.  Spread rice mixture into a 9x13 pan.  Sprinkle with 1/2 cup cheese.
5.  Bake 30 minutes or until heated through.  

Night #4: Baked Potato Soup with Ham, Broccoli and Bacon


This recipe is from My and you can find it here.
It definitely gets 5 stars from me.
I am listing it here as I made it.

Prep: None! The whole meal came together in 20 minutes.
The kids played with playdough while I cooked.

1/4 cup flour
2 cups chicken broth, divided
1 Tbsp olive oil
3 cups cubed yukon gold potato
1 1/2 cup chopped cooked ham
2 cups frozen broccoli florets, chopped
1 small onion, chopped
1/2 green onion, chopped
1 1/2 cups milk
8 oz shredded cheddar cheese
bacon crumbles (optional)

1.  Combine flour and 1/3 cup broth until smooth
2.  Heat oil in a large dutch oven over med/high heat.
3.  Add potato, ham, onion, green onion to oil and toss.
4.  Add remaining broth, bring to boil.  
5.  Reduce heat, cover and cook until potato is tender, ~ 8 minutes.
6.  Stir in flour mixture and stir to combine.  Heat until thickened, ~5 minutes.
6.  Add milk and cheese, stir until melted and creamy.
7.  Mash gently with a potato masher and serve!

Whew!  We made it.  And if you are still reading, so did you.  

1 comment:

SnoWhite {Finding Joy in My Kitchen} said...

wow -- those meals all sound wonderful!!