So this week is super low key. My baby is being blessed in church this Sunday and I am doing a brunch afterwards for family with the Chili Egg Puff from week (2?), two Lion House Quiches, cinnamon rolls (courtesy of my sister-in-law), muffins, fresh fruit and various juices. The Lion House is a restaurant in Salt Lake City that has wonderful food. I got a recipe book years ago after Dave and I were married and it is one of my favorites. My husband is then taking off to Florida for a work conference until Wednesday leaving me with 4 kids on my own for three days... YIKES! And I mostly cook for him (and his parents but they are headed to Hawaii this week), so the key is EASY. There is also a recipe tucked in here for "Scary Chicken" from my sweet friend Susan. It sounds super yummy and I am excited to try it! I haven't decided about a Monday night treat yet... I will post it when I do!
Sunday brunch - See above, recipe for Lion House Quiche below.
Monday - Parmesan Crusted Tilapia w/ baked yams (I love yams!)
Tuesday - Three Cheese Quesadillas & corn
Wednesday - Sausage, Egg and Cheese Muffins (my kids LOVE these)
Thursday - Susans Scary Chicken - THANKS SUE!
Friday - Homemade waffles & fruit
Saturday - Grilled cheese sandwiches & tomato soup (I will post the tomato soup recipe later this week)
Sue's Scary Chicken (don't worry it's not scary).
Preheat oven to 350.
In a bowl, whisk together:
1 bottle of French dressing
1 pkg of Onion Soup mix
craisins (or real cranberries could work too, I haven't used them yet). Not sure how many...whatever 'looks' right.
In a casserole dish place a full package of uncooked boneless/skinless chicken breasts (we use a pkg of 6). Cut each breast in half. You really can use whatever kind of chicken you want, but this is probably the best option with little ones (no bone).
Pour the French dressing mix all over the chicken breasts.
Cover the casserole with aluminum foil.
Put in the oven for 2 hours.
After the one hour mark stir 'juice' and cover chicken again. Cook for the remaining hour. At about 1 hour, 45 mins. Start boiling water for German (Spaetzle) Egg Noodles. We find these at our grocery store. Follow directions on pkg., boil for about 13 mins?? I think. 2 hours up, take out chicken.
Serve chicken over the Egg noodles. Serve with salad and garlic bread. It can be very filling.
Parmesan Crusted Tilapia – QUICK & YUMMY
½ c. flour
1 egg, beaten
½ c. crushed ritz crackers (about 10)
¼ c. grated parmesan
½ t. salt
4 tilapia fillets (5 oz each)
2 T. olive oil
Place four and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour; egg, then cracker mixture. In a large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.
Three-Cheese Quesadillas – EASY!
8 flour tortillas (8inch)
2 T. butter
4 oz. cream cheese, softened
½ c. shredded sharp cheddar cheese
½ c. shredded Monterey Jack cheese
4 T. thinly sliced green onion
2 T. minced fresh cilantro
4 t. chopped ripe olives (I hate olives so I leave this out)
½ c. salsa
Sour cream, optional (but sooo yummy)
Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up.
Cook on griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Lion House Quiche
Pastry for one 9-inch pie crust
1 t. green onion, sliced
1 t. green pepper, chopped fine
¼ c. bacon, cooked and crumbled
1 c. ham, cubed small
1/3 c. bay shrimp (optional)
1 c. Swiss cheese, grated
1 c. half & half
1/8 t. lemon peel
½ t. salt
1/3 t. dry mustard
Fill pastry into 9-inch pie pan and sprinkle with green onions, green peppers, bacon, ham, and shrimp. Sprinkle on cheese. In a medium bowl, whip eggs with half and half, lemon peel, salt, and mustard. Pour over other ingredients in crust. Bake at 325 for 45 minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
Sausage, Egg & Cheese McMuffins (knock-offs or course! So easy and a favorite with the kids (especially if you call them "McMuffins"!)
Kraft singles cheese slices (These work the best for the "melty" factor)
Eggs scrambled and seasoned with salt and pepper (a little less than 1/2 egg per muffin, try and keep the scrambled pieces a little bigger so you can easily place them)
Pre-cooked breakfast sausage rounds of your choice. (I like the maple flavored Wal-Mart brand *gasp* because they are big around, thin and cheap!)
Cut apart and very lightly toast your muffins. Heat sausages in the microwave. Put mufins, open face side up on tinfoil lined baking sheet (for easy cleanup). Spread a little butter on one half and put sausage round over top. On the other half, place desired amount of scrambled egg and then a cheese slice over the top (the melted cheese will keep the egg in place). Broil in oven until cheese is melted. Put them together and enjoy! You can also make these quite healthy by using whole wheat English muffins and turkey sausage or vegetarian sausage rounds.