MAKING COOKING AT HOME
EASIER
(Written by Sheila Gail
Landgraf)
MONDAY WEEKNIGHT MENUS –
NO. TWO
It is almost Christmas and life is
taking on a whole new dimension in the realm of things to do!
Cooking can become just a hassle if
you are not careful; there are so many other things to be taking up your time
and filling up your “to-do” list.
I’ve found a perfectly simple solution
this year! I’ve broken my “out of the
ordinary” chores during the Christmas Season down into baby-steps that fit into
the twelve days of Christmas. That makes
getting all of those things you have to do to get ready so much easier and
actually a lot more fun.
Because you are primarily focusing on
one thing and one day at a time, this can be a real stress reliever. For instance I have twelve rooms in my house to
clean thoroughly and prepare for Christmas.
I just picked a room a day for the next twelve days starting with the
hardest and working my way down to the simplest. I’ll only do one a day. That won’t take long!
Also, to get a jump on things I’m
actually starting 14 days before Christmas instead of twelve, because by the
time Christmas Eve and Christmas Day arrive – I want to be completely chore
free and have lots of time to enjoy the holidays. So go on and make your list for the next 14
days and include all the hardest parts of getting ready for the big day one at
a time under each day for the next twelve days.
You will feel the joy returning and the stress dissolving into thin
air!
To help even more, here is yet another
easy, all planned menu idea for one of your week day meals leading up to
Christmas. No menu planning and no
recipe chasing! Just gather the items
shown in the ingredients sections and prepare.
I’ve done the planning for you.
Merry Christmas! (Don’t forget to
print this page and include it in your binder that will turn into an easy meal
planner for every day of your next year later.)
These
recipes are designed to make week-night meal choices and planning easier and
more delicious. I call these "use everyday" recipes. They will feed a
family of four, so adjust your ingredients and measurements accordingly. Most
of the recipes (except the desserts) are chosen with health and nutrition in mind. If you are trying to watch your weight -
leave off the deserts and the bread and cut the cheese portions in half! Otherwise, enjoy making these pre-planned,
nutritious and healthy menus for Winter:
TODAY’S MENU: Crunchy Pea
Salad, Good French Bread, Tortellini Spinach Casserole, Balsamic Tomatoes and
Asparagus, Strawberry Pie
GOOD FRENCH BREAD
Ingredients:
12
slices French bread
¼
cup olive oil
3
Tablespoons minced parsley
Directions:
Use
a serrated knife to slice the French bread and place on a shiny cookie sheet. Brush both sides of the bread slices with
olive oil. Sprinkle parsley on top. Toast each side under the broiler for 2 to 3
minutes, or until golden. Watch carefully so they don’t burn.
CRUNCHY
PEA SALAD
Ingredients:
½
cup sour cream
¾
cup green onions (chopped)
1
cup thinly chopped cauliflower
¾
cup Hidden Valley Original Ranch Dressing (dry)
1 cup pecans (chopped)
1
cup celery (chopped)
1
bag of fresh frozen English peas
2
teaspoons Dijon Mustard
1
pkg. Bacon Bits
Directions:
In
a small bowl add the dressing, sour cream and Dijon mustard and stir until well
blended then set aside. Thaw peas enough
to mix - make sure any extra liquid is drained (use canned peas if you don't
have fresh frozen). Combine peas,
celery, cauliflower, pecans and onions in a large bowl. Toss the dressing together with the salad and
chill covered for at least one hour. Top with the bacon bits and serve.
TORTELLINI
SPINACH CASSEROLE
Ingredients:
2
packages (10 ounces) frozen cheese tortellini
1
pound sliced fresh mushrooms
1
teaspoon garlic powder
¼
teaspoon onion powder
¼
teaspoon pepper
½
cup butter, divided
1
can (12 ounces) evaporated milk
1-8
ounce bag cubed cheese (your favorite flavor)
3
packages (10 ounces) frozen chopped spinach (thawed and squeezed dry)
2
cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook
tortellini as instructed on package. Saute
mushrooms, garlic powder and onion powder and pepper with ¼ cup of butter in a
large skillet until mushrooms are tender.
Remove from skillet and keep warm.
Using the same skillet again combine milk and remaining butter. Bring to a gentle boil. Stir in cubed cheese. Cook and stir until smooth. Drain tortellini. Place in a large bowl. Stir in the
mushroom mixture and the spinach. Add
cheese sauce and toss to coat. Transfer
to a greased 13 inch x 9 inch baking dish.
Sprinkle with mozzarella cheese. Cover
and bake at 350 degrees until heated through and cheese is melted.
BALSAMIC TOMATOES AND ASPARAGUS
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1-1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Directions:
1. Cook asparagus in boiling water for
two minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet
over medium-high heat. Add tomatoes and garlic; cook for minutes. Stir in balsamic
vinegar and cook for three more minutes. Stir in salt. Arrange asparagus on a
platter; top with tomato mixture. Sprinkle with crumbled goat cheese and
pepper.
STRAWBERRY PIE
Ingredients:
1
quart whole strawberries
½
cup confectioner’s sugar
1
cup water
1
cup sugar
Dash
of salt
3
tablespoons cornstarch
3
tablespoons strawberry Jello
Pillsbury
Prepared Pie Shell
Cool
Whip Topping.
Directions:
Wash
and trim stems from 1 quart of fresh strawberries. Add ½ cup confectioner’s
sugar. Set aside. Put 1 cup of water, 1
cup of sugar, dash of salt and 3 tablespoons of cornstarch in a saucepan and
boil until thick and clear. Add 3
tablespoons Strawberry gelatin. Stir well and set aside to cool. Place whole strawberries into the baked and prepared
pie shell. Pour the cooled filling over the strawberries and chill. Top with a dollop of Cool Whip before
serving.
Enjoy your days leading up the Christmas!
