Sunday, November 22, 2009

November 22-28

Sunday: Alfredo Linguine
Monday: Shrimp Scampi
Tuesday: White Bean Turkey Chili
Wednesday: Baked Macaroni & Cheese
Thursday: HAPPY THANKSGIVING!! No cooking for me today...just sides and dessert!
Friday: Mozzarella Meatloaf
Saturday: Roasted Vegetable Orzo Salad

Review from the 15th-21st:
Sunday: Crunchy Onion Chicken: Quick and easy. Very good

Monday: Turkey Meatloaf: "Exceptional" "Great" "One of the best meatloaf recipes" "Delicious" (ALL words used by the husband and kiddos to describe)

Tuesday: Meatball Sandwiches: So easy...definitely cheated on making these!

Wednesday: Creamy Italian Chicken: First dud I have had in a long time. It was bland as bland can be. You know it's bad when the husband compares eating it to eating a sock! But for some reason the kiddos devoured it!

Thursday: Chicken Quesadillas: No recipe here...just tortillas, chicken and cheese. The kiddos made them themselves and loved them.

Friday: Salmon Patties: if only I knew how to use my Deep Fryer a bit better.

Saturday: Turkey Enchiladas Suizas
: Still in process although I'm thinking it might be a disaster waiting to sour cream and I can't roll an enchilada to save my life. Here goes nothing!

Requested Recipe for Aimee:



2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten


Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

(I cannot in good faith give you the Creamy Italian Chicken was just that bad!)

Recipe for the week:



1 Tbsp. I Can't Believe It's Not Butter!® Spread
1/2 cup walnuts, chopped
1 large clove garlic, finely chopped
1 jar Bertolli® Creamy Alfredo Sauce
8 ounces linguine, cooked and drained

  • Melt Spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in Sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley.

Cost per recipe*: $4.33.

Cost per serving*: $1.08.

*Based on average retail prices at national supermarkets.

Preparation Time:
20 Minute(s)
Cook Time:
10 Minute(s)

Nutrition Information per serving
Calories 500, Calories From Fat 260, Saturated Fat 11g, Trans Fat 0g, Total Fat 29g, Cholesterol 65mg, Sodium 820mg, Total Carbohydrate 49g, Sugars 5g, Dietary Fiber 3g, Protein 13g, Vitamin A 15%, Vitamin C 0%, Calcium 10%, Iron 15%

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