April 23-27 recipes and menu

April 23-

Monday--Leftover Turkey Casserole (see yesterday's post).
                Sage Stuffing
Tuesday--Spaghetti Bolognese (see earlier post) It's made in the slow cooker.  From Feb 2012 Real Simple          Magazine
Wednesday-- Steak Night--we picked up our 1/4 beef over Easter break and are going to grill up a couple NY strips.  Served with hash browns and baked kale (first time making this. Following a recipe online)
Thursday---Left over turkey BBQ (cooked in the slow cooker with a homemade BBQ Sauce)
Friday --- Eating out!!!

Sage Stuffing recipe---1/2 loaf white bread torn into chunks.  Saute up 2-3 diced carrots, 2-3 diced celery, sliced fresh mushroom (I probably sliced 6 white mushrooms) 1/2 small onion diced. Once sauteed throw them in the bread chunks along with 1 cup prepared chicken broth, and 3 eggs.  Sage salt and pepper to taste.  Mix together with yer paws and get it good and squishy.  I put mine in a greased 9x13 and bake it for 1/2 hour at 325.

My home bbq---I don't measure remember so use some of your own instincts here too.  I am going to guess at 1 c ketchup, good splash of apple cider vinegar, salt & pepper, garlic powder to taste, twice around the bowl with molasses, splash of root beer, Dr Pepper or coke makes it really good too----a squirt of mustard.  Whisk together.  It will be runny, not thick like bottled BBQ Sauce, pour it over your chunked up turkey in the slow cooker.  I do mine in the morning so I cook it on the 10 hour button.   I may add thinly sliced onion to this.

Recipes for leftovers

Okay!!! We are up and running again!   I am going to blog a little bit about leftovers!

We had two Easter dinners that we hosted, yes both were small, but we had both leftover turkey and ham. We had them frozen  and need to get them used up!!!!!

A couple ways I was able to use up the ham were:

We had a potluck at church and so I made macaroni salad ---elbow macaroni, peas, onion, cheddar cheese cubes, celery radishes and creamy mayo dressing.

I used it in homemade egg rolls(see earlier post for recipe) with homemade fried rice

Rachael Ray's recipe for noodle bowl (she uses chicken but I am subbing in ham)

For left over turkey (besides the usual sandwich(es)) I am going to make a casserole and what doesn't get used in that is going in the crockpot for turkey bbq (basically like pulled pork but turkey)

SWEET POTATO TURKEY CASSEROLE

--1 large can or fresh sliced equivalent (3-4 fresh depending on size)  cooked in water until fork tender
--1 1/2 C diced Turkey
--1 can whole cranberries
--1 large granny smith apple (sliced)
--1/2 c brown sugar
--1/4 tsp cinnamon
--1/4 c butter
--1/2 c orange juice

Preheat oven to 350 and grease a 9x13 casserole

Gently mix together the sweet potatoes, apples, cranberries and turkey and place in the baking dish.
Sprinkle with brown sugar, cinnamon and dot with the butter  Pour oj over top.

Bake 30 minutes or until tender.

This week

No menu for this week. My computer is on the fritz and being repaired! Hopefully we'll be up and running again next week! Take care all!!!

Menu and shopping list for April 2-6

Okay! Some beautiful weather and my perennials are starting to pop up!

Monday- grilled salmon on salad

Tuesday- Pizza casserole

Wednesday- sweet and sour chicken stir-fry

Thursday- Ham and smashed baby red potatoes, w/ asparagus

No meal planned for Friday we are going out to eat

Shopping list

onion (2), green pepper (2), baby red potatoes, 1 package mushrooms, baby greens salad with whichever fixins your like, asparagus, 1 small bunch green onions

Italian Sausage (I'll use 3 links but squeeze the innards out of the casing), pepperoni, Ham (on sale right now!), chicken breast

black olives---small can of sliced,1 jar pizza sauce, prepared sweet and sour sauce, canned pineapple, greek yogurt, or sour cream. Shredded cheese. Stir fry veggies

Monday--grill up or broil salmon however you like, flake it up and serve it on a tossed salad.

Tuesday--(Monday night I am going to saute up the ital saus, diced green pepper and diced onion and have that cooked and ready) Meanwhile--I will cook up some spiral pasta and make sure that after it is drained generously toss it with EVOO so that it will store okay in the fridge.

When I get home on Tues I start the oven at 350 and assemble the casserole in a 9x13 pan

Mix together the noodles, meat mixture, add in some mushrooms, the black olives, pepperoni, dump the jar of pizza sauce over the works coating everything generously and top with shredded cheese. I will throw this in the oven and then go up to the Fitness Center and work out for half an hour!

Wednesday--Cook rice according to the directions. Saute up diced chicken with frozen stirfry veggies---I at this point will add in my own FRESH bell pepper, onion and mushrooms. At the end I will toss in my chunk pineapple and the done rice. Put as little or as much sweet and sour sauce on as you like and serve :)

Thursday---the ham we are having is left over from today (Sunday) I poked whole clove into mine and then coated it in brown sugar.

The smashed baby reds---I usually say 3 potatoes per person (depending on the size baby reds are pretty small) I quarter mine and boil them skin on. Check for doneness, drain, and then add in 1/2 cup greek yogurt (or sour cream) diced green onion (I use 3) handful of shredded cheese and approx 4 pats of butter. I used a hand mixer for this but you could smash with a potato masher as well. If it too thick add a little milk. Salt pepper and garlic powder to taste. (I use Lawrys Season Salt)