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I am a stay at home Mom of 3 living in Southern NH. This blog combines my love for my children, photography and cooking. Enjoy!

Thursday, February 26, 2009

2 Week Menu Recipes Part 2

Here are the rest of the recipes from my post the other day. I added pictures when I could. Let me know what you think!

Cheddar Corn Chowder - I got this recipe from my friend Lisa when we met over 5 years ago. It quickly became a family favorite. the recipe is originally from The Barefoot Contessa on the Food Network.


8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Poppyseed Chicken Casserole
This is a great comfort food

4 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
1/2 stick butter, melted
1 tbsp. poppyseeds

Mix together chicken, soup and sour cream. Pour into casserole dish. Combine cracker crumbs and butter and spread over chicken mixture. Sprinkle with poppyseeds. Bake at 350 degrees for 30 minutes.


Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of corn, drained
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
1 package taco seasoning mix

tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro

Heat chicken broth to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque. Remove meat and cut into bite size pieces. Add tomatoes, corn and taco seasoning and rice. Bring to a boil; cook 15 minutes. Add chicken. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.


Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
3 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup 2% Milk Shredded Mozzarella Cheese

Heat oven to 400ºF.

Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done.

Serve with garlic bread and steamed vegetables.


Fettuccine Alfredo
8 oz. fettuccine, uncooked
3/4 cup shredded Parmesan Cheese
1/3 cup half and half
3 tbsp. butter or margarine, melted
2 clove garlic, minced
2 tbsp. chopped fresh parsley
Dash of ground nutmeg

Cook fettuccine as directed on package and drain. Return to pan. Add remaining ingredients; toss to coat. Sprinkle with parsley on top.

** I am making this dish meatless but it is also delicious with diced ham and peas OR steamed broccoli and grilled chicken. **

Dijon Turkey Burgers

A yummy healthy burger.

2 tsp. vegetable oil
1 cup chopped onion
1 lb low-fat ground turkey
3 Tb. Dijon mustard
2 Tb. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Heat oil in medium sized fry pan. Saute onion until lightly browned. In a bowl combine all ingredients (including sauteed onion) and shape into patties (I use 1/2 cup measure). Cook on grill or fry pan. Serve on whole wheat buns with your favorite fixings.

4 Servings

1 comment:

Karen said...

Thank you...thank you...thank you...I can't wait til my kitchen is back together to cook some of these recipes!