White Chocolate and Cranberry Scones

My sister in law made these for us when were visiting this past spring. Boy howdy! They are good and easy. Naturally, I have to share:

2 c. flour

1/4 c. sugar

1/2 tsp. salt

2 1/2 tsp. baking powder

6 tbsp butter

1/2 c white chocolate chips

1/2 c craisins

1 egg

buttermilk (approx 1 cup)

• Mix first four ingredients together in bowl.
• Cut butter into dry ingredients and mix into fine crumbs. (I do this with my hands.)
• Add chocolate chips and craisins into mixture.
• Slightly beat one egg into measuring cup then add enough buttermilk to make one cup total.
• Add liquid to flour mixture; stir until moistened.
• Drop in balls onto greased cookie sheet.
• Bake at 400 for 10-12 minutes (until light brown).

**I do use about 1/4 more of chocolate chips and craisins. You know, for good measure!

Black Bean & Spinach Lasagna

This is family fave from Southern Living. I didn't write down the issue; sorry! The items in parenthesis are when I try to make it a tad healthier.

2 Large Eggs, slightly beaten (4 egg whites)

1- 15oz container ricotta cheese (cottage cheese)

1- 10oz pkg frozen chopped spinach, thawed and well drained

1/4 cup fresh cilantro

1/2 tsp salt

4 cups shredded pepper jack cheese (2 cups)

2-16oz cans drained black beans

2 jar of pasta sauce

1/2 tsp ground cumin

9 precooked lasagna noodles

Garnish: Fresh Cilantro

Stir: together first 5 ingredients and one cup of pepper jack; set aside

Mash: beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 13x9 baking dish.

Layer: with 3 noodles, half of spinach mixture, and one cup of pepper jack; repeat layers. Spread with 1/3 bean mixture ; top with remaining 3 noodles and remaining bean mixture.

Bake: covered at 350 for one hour; uncover, top with remaining pepper jack. Bake 5 more minutes until cheese melts. Garnish if desired.

I usually serve this with blue corn tortilla chips, salsa, sour cream, and corn as the veggie. It makes a boatload, so unless you have a large family or kids who eat a ton, plan on leftovers or having friends over to enjoy!

Skillet Grilled Burritos

2 c. cooked chopped chicken breasts

15 oz can black beans, rinsed and drained

11 oz can Mexi-corn

4 oz, shredded, reduced fat cheddar cheese

Creamy Cilantro- Jalapeno Sauce

8 (8 in) soft taco-size whole wheat flour tortillas, warmed

cooking spray

salsa

1. Toss together first 4 ingredients and 1/2 c. Creamy-cilantro Sauce. Spread 3/4 c. chicken mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burrito with cooking spray.

2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 min on each side until golden brown and cheese in melted. Serve with salsa and remaining Creamy Cilantro Jalapeno Sauce.

Creamy Cilantro-Jalapeno Sauce

1c. light sour cream

1/2 c. loosely packed chopped cilantro leaves

2 tbsp. diced pickled jalapeno peppers

2 tbsp. chopped yellow onion

2 tbsp. dijon mustard

1 tbsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 min. Store in an airtight container up to 2 days.

Source: Southern Living, Feb. 2009

Crockpot Asian Pork Chops

6 medium boneless pork chops

1/2 c. soy sauce

1/4 c. brown sugar

1/4 c. ketchup

1 t. ground ginger

2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

Serve with rice and steamed green beans or broccoli.

Thanks Cindy!

Poppy Seed Chicken

3 cups cooked chopped chicken

1 can cream of chicken soup

1 (8oz) carton of sour cream

1 tbsp poppy seeds

one sleeve Ritz crackers

1/4 c. melted butter

Combine first 4 ingredients ; spoon into a lightly greased 11x7x1.5 inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min.

February 1st-14th, 2009

I tell you, miracles never cease! I have not only done my menu at least a week ahead of time, but have ample opportunity to get it out on my blog. Yahoo! I wouldn't expect a repeat of this until June or later. =)

I try to have at least one (or two) easy nights of sandwiches or breakfast each week. That may change when I'm no longer a working momma, but for now it fits the schedule and budget.

Sunday, Feb 1st: Poppy Seed Chicken

Monday, Feb 2nd: Sandwiches or Hot Dogs, chips, mac and cheese

Tuesday, Feb. 3rd: Pancakes, Turkey Bacon, biscuits--Breakfast Baby!

Wednesday, Feb. 4th: Slow Cooker Pork Chops (trying a new recipe given to me by Cindy Beall)

Thursday, Feb. 5th: Roast, carrots, new potatoes, salad (Velveeta mac and cheese for the girls)

Friday, Feb. 6th: Angelhair with marinara, garlic bread, salad

Saturday, Feb. 7th: Pizza!

Sunday, Feb. 8th: Black Bean Lasagna (this makes a ton)

Monday, Feb. 9th: Leftover lasagna

Tuesday, Feb 10th: (ballet night) sandwiches, hot dogs or McDonald's...whichever I feel like.

Wednesday, Feb. 11th: Skillet Grilled Burritos (Southern Living, Feb. 2009, p. 90)

Thursday, Feb. 12th: Red beans and Rice with turkey sausage

Friday, Feb. 13th: Hamburgers, wheat buns, sweet potato fries, bakes beans

Saturday, Feb. 14th: Pizza Night!

TLo's Chicken Enchiladas

If you are looking for a great (and easy!) enchilada recipe, my friend Theresa sent this one to another friend Kristie who sent it to me. Wow, how's that for convoluted? What I like about it is the meager number of ingredients, the ease at putting it together and the quickness of getting it to the table.

1 medium onion, chopped
2 Tbsp. margarine
1 1/2 cups shredded cooked chicken (I used a rotisserie chicken, and froze the remaining chicken for a later recipe)
1 jar (12 ounces) picante sauce, divided (I just dump in salsa, about 1/4 cup)
1 package ( 3 ounces ) cream cheese, cubed
1 tsp. ground cumin (I add lots, probably 1 TBSP)
2 cups ( 8 ounces ) grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )

I use a 10oz can of Enchilada Sauce over top instead of picante sauce.

Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6

Thanks, TLO! My family enjoyed this one immensely. We paired it with blue corn chips and Mexican rice.