Stuffed Mushrooms

Stuffed Mushrooms

Ingredients:
9 medium to large size cremini or button mushrooms
1/2 tablespoon butter
2 tablespoons onion, minced
1 teaspoon roast garlic
6 ounces cream cheese
1/4 cup parmesan cheese, grated
1/4 cup breadcrumbs
salt
pepper

Directions:
Preheat oven to 350F

Rinse mushrooms and remove stems from caps. Set caps aside and mince onion stems.

Melt butter in a small saute pan over medium heat. Add onion and saute for a few minutes, until soft. Add roast garlic and mushroom stems and stir to combine. Cook until all liquid has evaporated off. Add cream cheese, parmesan, breadcrumbs, salt and pepper.

Stuff mushroom caps with prepared filling and bake for 15 - 20 minutes or until mushrooms are resting in their own liquid.

French Onion Chicken

French Onion Chicken

Ingredients:
1 large yellow onion, thinly sliced in half or quarter moons
1 tablespoon butter
salt
pepper
1/4 cup chicken broth or stock (I make my own crock-pot stock)
1 chicken breast, cooked and roughly chopped
1/4 cup Gruyere cheese, shredded

Directions:
Preheat oven to 350F

Heat butter over medium heat in cast iron skillet. Add onion, salt and pepper. Stir to combine. Cook over medium heat for 10 minutes, stirring occasionally. Decrease heat to medium-low and cook for another 20 minutes, stirring occasionally. Decrease heat once more, this time to low, and cook an additional 10 minutes. Add 1/4 cup chicken broth, being sure to scrape up any tasty bits the onions stuck to the pan. Add chicken and stir to combine. Top with Gruyere cheese and bake for 5 - 10 minutes or until cheese is melted and chicken is warmed through.

Crock Pot Stock

Crock Pot Stock

Ingredients:
Bones & other remnants from 1 cooked chicken (you can use bones from multiple split chicken breasts, from a de-boned rotisserie, or really any combination of chicken bones you've got! You can also keep a gallon bag in your freezer and add bones from cooked chicken as it adds up, and make stock once you've got enough - roughly 2/3 gallon bag).
1 onion, quartered with skins left on
3 garlic cloves, skins left on
2 celery stalks, chopped lengthwise into thirds
1 - 2 carrots, chopped into manageable sizes
4 - 5 black peppercorns (if you have them)
water to almost fill your crock pot

You can make variations to this by using different aromatic vegetables. Fennel is nice. You don't always need carrots and celery either. Mix it up and be creative!

Directions:
Add all ingredients to the crock pot, filling with water to 1 inch below the brim. Top and set on high for 5 hours, then reduce heat and cook on low for another 5 hours.

Using a mesh strainer separate your broth from remaining ingredients.

Allow broth to cool on the counter until close to room temperature.

Place broth in refrigerator overnight.

Skim congealed fat off top of stock and toss out. Separate stock into manageable containers and store as desired.

Stock can be kept in the refrigerator up to 3 days, or can be frozen for several months. I prefer to divide my stock into ice cube trays and 2 cup containers before freezing so that I can either add a bit of stock to a sautee dish or use 2 cups at a time to create soups or sauces.

Weekly Meal Plan: Mon, July 22 - Sun, July 28

Mon, July 22:
Rotisserie Chicken, Steamed Green Beans, and [Modified] Stuffed Mushrooms (I modified the mushrooms by making a half recipe, using minced onion instead of onion powder, adding some breadcrumbs to the filling, and topping with breadcrumbs & crushed french onions.)

Also make: Chunky Chocolate Gobs Cookies, Funfetti Cake Batter Fudge, Cheesy Chili Bacon Corn Potato Chowder, and Amish Friendship White Bread (I started this dough Sunday since it rests overnight, and this morning I separated and kneaded the dough, and then baked it in the evening. I made 1 loaf and 6 sandwich rolls.

Tues, July 23:
Hot & Sweet Chicken Thighs, Asian Glazed Green Beans, [Modified]Asian Marinated Mushrooms, and Jasmine Rice

Weds, July 24:
Pizza Pasta Bake

Thurs, July 25:
Ham and Mozzarella Sandwiches on Homemade Amish Friendship White Bread with Frozen Sweet Potato Fries

Fri, July 26:
Date Night at Sitar India... buffet night... yum!

Sat, July 27:
Chicken Tacos and Sauteed Taco Seasoned Padron Peppers

Sun, July 28:
Crustless Chicken, Carrot, Celery, and Mushroom Pot Pie with French Onion Topping

Also make: Roast Garlic

Weekly Bag Breakfasts & Lunches: Mon, July 22 - Fri, July 26

Mon, July 22:
Brunch - Cheesy Chili Bacon Potato Corn Chowder

Tues, July 23:
Breakfast - Coconut Chai and Chocolate Cherry Banana Coconut Milk Smoothie
Lunch - Cheesy Chili Bacon Potato Corn Chowder and Pineapple Chunks

Weds, July 24:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Taco Salad

Thurs, July 25:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Leftover Hot & Sweet Chicken Thighs, Asian Glazed Green Beans and Jasmine Rice

Fri, July 26:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Grilled Cheese and Tomato Soup

Weekly Meal Plan: Mon, July 15 - Sun, July 21

Mon, July 15:
Chicken and Summer Squash Tikki Masala over Brown Basmati with Homemade Flatbreads

Tues, July 16:
Buffalo Chicken Wrap with Sweet Potato Fries

Weds, July 17:
Chicken Chunks and Mushrooms in Mustard Cream Sauce with Steamed Green Beans and Mashed Potatoes

Thurs, July 18:
Leftovers again! I have been trying to get us to eat more leftovers (and give me a break from cooking every night) and my husband has been very good about eating things up!! 

Fri, July 19:
Chicken, Mushroom, and Jalapeno Quesadillas with Corn, Avocado, and Tomato Salad and Esquites (1/2 recipe)

Sat, July 20:
Vacation Dinner my Mom Made: Veggie Loaded Baked Potatoes

Sun, July 21:
Pizza and Garlic Cheese Sticks... we need to go shopping!

Weekly Meal Plan: Mon, July 8 - Sun, July 14

Mon, July 8:
Chicken, Potato, Mushroom, and Zucchini Crustless Pot Pie


Tues, July 9:
Roast Chicken with Herb Butter, Pesto Pasta, and Caesar Salad


Weds, July 10:
Leftover Pesto Pasta with Mozarella


Thurs, July 11:
Catered Dinner at the Horsemasters Meeting, and leftovers for my husband.


Fri, July 12:
BBQ Chicken Amish Friendship Bread Cornbread Pie


Sat, July 13:
Chicken Soup (my husband wasn't feeling well so I made a very basic chicken soup today)


Sun, July 14:
Leftovers! We had a good amount to get through :)

Weekly Bag Breakfasts & Lunches: Mon, July 8 - Fri, July 12

Mon, July 8:
Breakfast - Chai Tea and Oats and Dark Chocolate Granola Bar
Lunch - Spinach and Feta Chicken Sausage, Farmer's Market Tomato, Spinach, and Homemade Tzatziki Sauce in Homemade Pita Flatbread; and an Apple


Tues, July 9:
Breakfast - Chai Tea and Plum
Lunch - Cherries, Cucumber and Ranch Dip, Homemade Pita and Roasted Garlic Hummus


Weds, July 10:
Breakfast - Chai Tea and Cherries
Lunch - Jerk Turkey and Swiss Sandwich, Homemade Pita and Roasted Garlic Hummus, and Cucumber Slices with Ranch


Thurs, July 11:
Breakfast - Chai Tea and Sausage Patty with Ketchup
Lunch - Tasty Bites Jaipur Vegetables and Cherries


Fri, July 12:
Brunch - Chai Tea, a Homemade Sausage Biscuit, and Cherries

Weekly Meal Plan: Mon, July 1 - Sun, July 7

Mon, July 1:
Chicken, Potato, Cheese and Vegetable Bake with French Onion Topping


Tues, July 2:
Turkey Sloppy Joes with Freezer Fries


Weds, July 3:
French Onion Chicken with Baked Potatoes and Steamed Green Beans


Thurs, July 4:
Happy Independence Day! We had a Cookout for Two:
Grilled Turkey Burgers with Colby Jack Cheese, Farm Fresh Onion, Farmer's Market Tomato, and Butter Lettuce; Grilled Corn; Grilled Bloomin Farm Fresh Onion; and Grilled Mushroom, Pineapple, Farmer's Market Heirloom Cherry Tomatoes, and Farmer's Market Summer Squash Kabobs. I made a half recipe of this marinade for the vegetables. I didn't have enough pineapple juice (I used fresh pineapple) so I added some lemon juice.


Fri, July 5:
Spinach and Feta Chicken Sausage, Leftover Grilled Vegetables, and Romaine Lettuce in Homemade Naan Flatbread with Homemade Tzatziki Sauce.

Also make: Amish Friendship Bread Belgian Waffle Batter (my recipe) for breakfasts during the weekend!


Sat, July 6:
Cookout at a friend's farm


Sun, July 7:
BBQ Chicken Thighs and Sweet Potato Fries

Also make: Amish Friendship Bread Chocolate Chip Cookies

Weekly Bag Breakfasts & Lunches: Mon, July 1 - Fri, July 5

Mon, July 1:
Breakfast - Chai Tea and Pineapple Chunks
Lunch - Butter Lettuce and Farmer's Market Heirloom Cherry Tomato Salad, Mini Babybel Cheddar Cheese, and Baby Carrots

Tues, July 2:
Breakfast - Chai Tea and Pineapple, Banana, Coconut, Almond Butter Smoothie
Lunch - Leftover Chicken, Potato, Cheese and Vegetable Bake; Baby Carrots with Ranch Dip; Mini BabyBel Cheddar Cheese, and Pineapple Chunks

Weds, July 3:
Breakfast - Chai Tea and Pineapple Chunks
Lunch - Pepper Turkey, Muenster, and Farmer's Market Tomato Sandwich; and Carrots with Ranch Dip

Thurs, July 4:
Happy Independence Day!
Breakfast - Chai Tea and Granola Bar
Lunch - Warmed Brie with Peppered Turkey Deli Meat on Club Crackers

Fri, July 5:
Brunch - Chai Tea, Oats and Dark Chocolate Granola Bar, and Homemade Flatbread Pita with Homemade Tzatziki Sauce

Amish Friendship Bread Belgian Waffles

Amish Friendship Bread Belgian Waffles

Ingredients:
2 cups Amish Friendship Bread Starter
1/2 cup oil (I used canola)
1/2 cup milk
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon (optional)
1/2 teaspoon allspice (optional)
1/2 teaspoon nutmeg (optional)

Directions:
Combine wet ingredients. Fold dry ingredients into wet ingredients. Use approximately 3/4 cup per waffle, depending on the size of your waffle maker.

Note: this batter can be stored in the refrigerator for 5 - 7 days. For a fun variation use 1/4 cup less flour and add 1/4 cup cocoa powder!

Homemade Tzatziki Sauce

Homemade Tzatziki Sauce:

Ingredients:
1 cup plain yogurt (I like Stoneyfield Whole Milk Yogurt)
1/2 cup or more cucumber, peeled and diced
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon dried dill
1 teaspoon salt
1 teaspoon pepper

Directions:
Combine all ingredients and refrigerate until ready to use.

Note: You may keep homemade Tzatziki sauce in the fridge for 3 - 4 days. It's tasty on many things including Gyros, Falafel, in Pita Wraps, as a meat sauce, as a topping on burgers, or even as a dip for Pita Wedges!

Weekly Meal Plan: Mon, June 24 - Sun, June 30

Mon, June 24:
Leftover Garlic Pepper Pork Tenderloin Nachos

Also make: Ben's [Modified]Amish Friendship Bread [Birthday] Cake. I omitted the optional fruit/nuts, and I made a vanilla butter cream frosting.


Tues, June 25:
Chicken and Squash Jalfrezi over Brown Basmati with Garlic Naan Bread


Weds, June 26:
Orange Chicken, Squash, Carrot, and Celery Stir Fry


Thurs, June 27:
Chicken and Onion Tacos with Garden Lettuce and Farmer's Market Tomatoes


Fri, June 28:
Date Night at the local BBQ Shack :)


Sat, June 29:
Pizza & Garlic Cheese Bread


Sun, June 30:
Rotisserie Chicken and Salad