This past week Archer and I took a cooking class - a baby cooking class. Ok, to be more precise it was a baby food cooking class (baby's don't cook, silly!)- because, believe it or not, Archer starts solids in less than 2 weeks and apparently I'm not confident enough to figure out how to make my own pureed butternut squash (made in the first class). Ack. Actually it was a very helpful class but more on that later...
In anticipation of this big change, we've started to have Archer sit at the table with us at dinner in his brand new high chair (high chair search also to be part of a future post). He seems a little confused by it all and perhaps a little more interested in the light over the table than the actual food we're eating which is fine but makes me think that for the next couple weeks, I need to step it up a little and have some dinners that fill the air with tasty goodness to whet his appetite. So, I'll bring out the slow cooker a little this week and make some foods that I know smell and taste great.... Hopefully Archer agrees (ermm, on the smells great part - no food for you yet)!
Monday - Chicken and Rice Casserole - Combine 1 cup whole grain rice, 3 cups water, 2 tsp of chicken bouillon, 1 can fat-free cream of chicken soup, 2 cups chopped cooked chicken breast, 1 cup grated cheddar and cook on high 3 to 4 hours. In last hour stir in 1 bag thawed frozen broccoli with 2 chopped garlic cloves and 1 tsp onion salt.
Tuesday - Sausage, Mozza and Rabe with Shells - Preheat oven to 400. In large skillet, heat 2 tbls evoo and add 1 large chopped onion and 3 sprigs fresh thyme along with s and p. Cook until onion is golden brown. Add 2 chopped garlic cubes and 3 links spicy italian sausage (the turkey sausage is a good lower fat alternative). Cook breaking up sausage until browned - about 5 minutes. Add 1 tbls flour and stir constantly for 30 seconds. Add 1 can 28 ounces whole peeled tomatoes and break up with spoon. Cook until slightly thickened. Discard thyme. Meanwhile in a large pot, prepare shells pasta (use the medium size) to al dente and in last 15 seconds add 1 bunch trimmed and coarsely chopped broccoli rabe. Drain and add this to sausage mix. Transfer to baking dish and top with coarsely chopped 6 oz of mozza. Bake for 15 minutes.
Wednesday - Easy Chicken Tikka Masala - Saute 3 bls skinless chicken breast chopped into 1 inch pieces until browned. Before totally browned add 1 coarsely chopped large onion and saute until softened. Add one can of Patak's tikka masala sauce. Simmer for 15 minutes and in last 5 minutes add 1 cup plain lf yogurt. Serve over basmati rice with store bought naan (or whole wheat pita) and greens of your choice.
Thursday - Order in/Eat Out
Friday - Easy Peasy Tuna Melts - Prepare your favourite tuna salad and spread over whole wheat pita. Top with tomatoes and combo of mozza and sharp cheddar and put under broiler on high for 4 minutes. Serve with salad.
Saturday - Kicken Chicken Pot Pie - Skinless boneless chicken breast , cut into bite-sized pieces 2 c. frozen mixed veggies 1 can low fat cream of celery soup 3 servings Pillsbury Reduced Fat Crescent Rolls refrigerated dough Oven-350Cook chicken several min. using non-stick spray. Set aside. Heat veggies in microwave. Mix chicken, veggies & soup& place in a 9 inch round baking dish sprayed with nfs.Bake 30 min, stirring halfway through.Unroll 3 rolls. Combine to make one large piece of dough. Add dough to top of pan & cook for another 15-20 until top is brown. Cal- 235 (1/4 pan) Fat-6 g. Eat with greens & balsamic vinegar/oil
Sunday - Beef Stew - You can use stewing beef or buy something like chuck roast & cut it into cubes. You ideally want beef with a bit of fat on it . Cut into cubes & shake in a bag with 1/4 c flour until cubes are coated. Brown in a large pot with some canola oil. Don't crowd the meat or it will steam. Do in batches. Add 1 onion cut into chunks. When lightly browned add enough beef stock to cover & simmer, covered, about an hr. Add 1 bay leaf to this mix at the same time as the onion. After an hr, add carrots & parsnips cut into rough chunks rustic style.You can also add potatoes at this time or do them separately depending on how you want them. If you have some leftover tomato paste you could add 1 T but this is not necessary. When veggies are tender, mix approx 2 T flour in a cup with some cold h20 & add it to the stew to thicken it. Season well. Chopped parsley can go in just before serving.
Grocery List
3 packs bls skls chicken breast
1 pack italian sausage (turkey opt)
stewing beef
2 cans tuna
cream of chicken soup
cream of celery soup
1 pack frozen broccoli
1 pack frozen veggies
celery
carrots
parsnips
potatoes
tomatoes
bag of salad (or other salad fixings as youlike)
1 large can tomatoes
plain yogurt
patak's tikka masala sauce
onions
garlic
fresh thyme
bay leaves
broccoli rabe
cheddar cheese
mozza cheese
1 pack medium shells
naan bread
whole wheat pita
pilsbury lf crescent rolls
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