Monday, April 22, 2013

Weekly Menu

What the Squillante House is cookin' this week...

Turkey Pot Pie and salad

2 refrigerated Pie crusts (in freezer section)... This recipe can make TWO Pot Pies- so get 4 crusts!
2 peeled/chopped sweet potatoes
~10 chopped small carrots
1 C chopped onion
3 Tbsp flour (you can use wheat flour, quinoa flour, regular flour, etc...)
1 can drained peas (I like the LeSueur low sodium peas- the only kind I will touch!!)
3 C chicken broth (I always use the low sodium organic)
1 lb ground turkey
1/2 stick butter
2 Tbsp parsley

Cook potatoes and carrots in water until softened. Drain. Saute onions in butter. Add flour- stirring constantly. Add chicken stock and let thicken. Mix potatoes, carrots, peas, turkey, and parsley with onion/stock mixture. Pour into pie crust. Cover with other crust and poke holes to vent. Bake at 400 for 30-40 minutes. **As I mentioned before, you can easily use this to make two pot pies. Freeze one and pull out on a non-cooking day!

Mixed greens, bell peppers, carrots with a soy sauce/olive oil/garlic/lemon juice dressing.

Crispy Southwest Chicken Wraps, sauteed green beans and onions, pinto beans

Shredded rotisserie chicken breasts
Small container store bought pico de gallo (you can make your own- I don't have time with two littles!)
1 Can black beans (drained and rinsed)
1/4 diced red and green (or yellow or orange) bell peppers
1/2 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1-2 C shredded cheese (depending on how cheesy you want them!)
1 C greek yogurt (I use this in place of the sour cream that it calls for!)
1 package tortillas (I use the fresh whole wheat ones from HEB!)

Mix everything in a bowl. Spoon mixture into center of tortilla. Roll stuffed tortilla leaving edges slighly open and flatten one side with the palm of your hand. Heat a large skillet and spray with cooking spray- place wrap seam down on skillet. Cook until golden brown (about 2-3 minutes) and flip and repeat. Transfer to a plate and serve warm!

Sauteed green beans and onions:
Place fresh green beans in a skillet with fresh cut onion strips (I usually do about 1/2 onion with 1 bag of green beans from produce section). Saute in skillet with ~1 Tbsp of olive oil and season with Tony Chacheres.

Mom's chicken and noodles, roasted zucchini

Chicken and Noodles (probably Anthony's very favorite meal in the world! It was mine, too, growing up! Such comfort food!):
1 whole raw chicken (I get the pre-cut up ones because I can't stand tearing a chicken carcass apart!!!)
1 bag Medium egg noodles (the regular white noodles are the best, but I use the whole wheat ones!)

Put chicken in large pot (if you don't do the cut up chicken make sure you get all the nasty insides out!) with enough water to easily cover it (sorry, I don't have measurements). Boil covered for 45 min-1 hour until chicken is cooked all the way through. Check the water level during boiling- if level is below chicken then add more to keep covered. Remove chicken and let cool. KEEP THE WATER and boil the bag of noodles in it. You might want to remove some of the fat/skin from the water first (I know Anthony loves it but it's gross!). Don't overcook noodles. Drain water from the noodles except for a tiny amount to keep the noodles moist (not soupy though!). Shred chicken and add chicken to the noodles. Add salt and pepper to taste. **I have tried boiling the noodles in chicken stock and shredding a rotisserie chicken for this. It isn't bad, but it just isn't the same. There is a really delicious flavor that comes from boiling that chicken fresh! If you are short on time, try it the short-cut way. It's still yummy!

Roasted Zucchini:
Cut up 2-3 zucchinis into 1/4 inch coins. Place on roasting pan drizzled with some oil (you can use olive oil, but I like using truffle oil!). Spread out zucchini and sprinkle with salt/pepper. Roast on 400 for about 20 minutes.

Leftovers for Daddy and Kids- Momma's going out with the girls for dinner!! Woohoo!

Hope your week is as yummy as ours! :)

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