3/19/2012 - Turkey Tetrazzini

HELLO WERE BACK!!! it was nice to be able to use what we had. we ate of lot basic simple foods not any that were good for the blog! I forgot to take a picture of dinner but heres rachel rays picture It was a very good meal, very filling, and overall tastey! we did change a few things noted below!

Turkey tetrazzini
Source: Rachel ray
Ingredients
8 ounces linguine pasta, broken in half (we used spaghetti noodles, fetichinni, and egg noodles)
3/4 pound skinless, boneless turkey breast, cut into 1/2-inch chunks (we used a whole pound)
Salt and pepper
6 tablespoons butter
8 ounces small white mushrooms, quartered
1 tablespoon chopped fresh thyme
3 tablespoons flour
2 cups milk
1 cup chicken broth
1 cup grated parmesan cheese
1 cup frozen peas and carrots (1 cup of each)

directions:
Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.

Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl.

Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.

Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in 1/2 cup parmesan and the peas and carrots. Season with salt and pepper.

Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if youre planning on freezing this for later).

3/1/2012 - 3/15/2012 using whats left

we had a ton of left overs in our fridge so we are not trying new things instead just using whats left...so for the next 15 days there will not be many posts if any sorry!

2/22/12 -Italian chicken wraps!

Yummy in my tummy!!! I'm eating as I type this. It was easy fast and yummy!!! It made a lot so were gonna add rice to it tommrrow and enjoy left overs!

Italian chicken wrap
1 package 16 oz frozen stir fry veggies
2 packages already ready grilled chicken (I used 9 oz packages)
1/3 cup Italian salad dressing
1/4 cup cheese maybe more
6 flour tortias or wraps we used soft taco shells

Cook veggies according to package fully then drain

Add in chicken dressing and cheese

Wrap up in tortias!

2/21/2012 - Italian Panko pork chops

***No picture ***
Justin wasn't feeling good, and I was getting my nails removed so taking a picture slipped my mind! This was a plain recipe...not much flavor shaken bake would have been way better

Italian Panko crusted pork chops
4 boneless chops
1 cup Panko
3 tablespoon parm
Salt and pepper

Bake 350 20-30 mins

2/15/2012 -dinner out - the sushi place

Justin had a 24 hour duty shift on valentines day so we celebrate on the 15th. Justin's favorite food that I don't like is sushi. Knowing we were gonna be on post I agreed to try this new place called the sushi place. I looked at their menu online they had several options for non sushi eaters. We went at lunch time so service was a little slow but they also just opened the Sunday prior. We got the lunch combination. 1 appetizer 2 rolls (from a shorten list of rolls) and a desert
For appetizer we got gyozas (6) these were fried dumplings with your choice of meat (beef pork shrimp chicken or veggie) we got chicken. They were amazing to me! Justin got the 2 rolls one a California and the other was no name. The no name was a lot bigger than we thought. As for desert we got an ice cream dish similar to deep fried ice cream it was really good. Our total was $25 we got lots of sushi for that! Next time we are going to order separate and maybe only one roll because it was a lot even for my bottom less pit of a hubby.

2/17/2012 -slow cooker lemon pepper chicken & potatoes

This is my first post Via iPhone. Tonight was chicken because I had a large family size chicken breast pack that I needed to split.

I found the recipe for lemon pepper chicken via pinterest however I adjusted it! I also wanted potatoes with it so I thought I could cook it all at once I used our speedy cooker! I cooked it on low at first them bumped it up! it really looks like a soup or stew! We served it as chicken and potatoes just draining broth as we served it. I stored extra by draining broth and placing in freezer bag.

Lemon pepper chicken and potato mix
3 medium red potatoes (sliced and cubed small pieces)
Carrots (5 baby carriers sliced)
1 medium onion
1/8 cup lemon pepper seasoning
Dash of salt, parsley, and paprika
2 cans of chicken broth low sodium
3 garlic cloves

1. Rinse and pat dry chicken
2. Mix lemon pepper, paprika, salt, and parsley in a small bowl
3. Cover chicken with seasoning mix
4. Place potatoes carrot one can of broth and little bit of onion in bottom of slow cooker
5. add chicken to top of veggie mix poor other can of broth rest of onions and garlic to top of chicken
6. Let cook for 3-4 hours until potatoes ate soft and chicken is fully cooked

2/16/2012 - Stuffed manicotti

Pasta night :-) Last night was a fend for your self after the big lunch we had at the sushi place! tonight I kinda took the kitchen in my control! I like to cook but and usually nervous and never do it alone tonight i did only time i needed help was to tell if the meat was done! we pretty much doubled everything because we had a whole pound of hamburger! this was fairly easily. the meat mixture was a little too soupy which made it super hard to stuff those silly shells! when pooring the meat over top it looks like a ton of extra. I put way too much cheese on top of the shells also this was a tad too greesy and up set my stomach really easily. However it was good seasoned perfectly not soupy once baked.

Stuffed manicotti
source (magazine I cant remember which one)
Ingredients
4 manicotti shells
½ lb ground beef
1 small onion, finely chopped
½ medium green pepper finely chopped
1 can (15 oz) tomato sauce
1 to 1 ½ tsp oregano
1 tsp thyme
1 cup mozzarella cheese

Directions
1. Cook shells according to package directions meanwhile in a large skillet cook the beef, onion, and green pepper over medium heat until meat is no longer pin; drain. Stir in tomato sauce. Oregano and thyme; bring to a boil reduce heat simmer uncovered for 10 mins. Add ½ cu cheese stir until melted
2. Stuff half of meat mixture into manicotti shells; arrange in a greased 8-in square baking dish spoon remaining meat over shells
3. Bake uncovered for 20 mins at 325 sprinkle with remaining cheese bake 5 - 10 mins longer or until heated through and cheese is melted