Saturday, November 8, 2014

Eating Write Recipes, Day 11-17

Ready for More Writers' Menu 2014?

Below you'll find the meals for next week. 
I hope the planning I've put in
helps you fulfill your family's needs
and your picture book dreams. 

Courtesy Wayne Pollard
If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo
You'll find past make-ahead meals and shopping lists here.
All the ingredients needed for this list can be found on Thursday's post. Oops. I forgot to mention sandwich buns for the pulled pork on Day 15. We eat it on a plate, but if you want sandwiches - pick up a package of your favorite rolls.
Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Please feel free to contact me with any questions or constructive comments.
Note: The numbers in [brackets] correspond to the dates on the meal planning calendar.
I've made a printable version of the information below, in case you don't want to keep referring back to this post.
Thanks for reading!

Writers' Recipes November 11-17

[11] Ham and Rice Casserole
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup flour
1-1/2 cups milk
1/2 cup mayonnaise
2 cups cooked rice
2 cups chopped cooked ham
8 oz water chestnuts, drained
1/4 cup Parmesan cheese
2 oz pimentos, drained
1/2 tsp salt

  • I use substitutions every time I make this casserole. If you like, use something with a bit of crunch instead of the water chestnuts, and something a bit tangy instead of the pimentos. Throw in a veggie, too, if you want. See my suggestions on the shopping list.
  • Saute green pepper in butter. 
  • Stir in flour until thickened and bubbly.
  • Gradually add milk, stirring constantly. 
  • Boil. Cook 2 minutes.
  • Reduce heat to low. Add mayonnaise. Mix well.
  • Add remaining ingredients. Heat through, stirring often.
Complete the meal:
Steam cauliflower and broccoli florets, season and serve.

Note: If using fresh, steam additional cup of broccoli for Day 16 and refrigerate or freeze. Thaw the unstuffed shells in the refrigerator overnight.

[12] Unstuffed Shells, courtesy OnceAMonthMeals.
If you didn't freeze this meal ahead, you can make it today. Here's the recipe post.

Bake at 375 degree F covered, 40-50 minutes or until heated through, uncovering after 30 minutes.

Complete the meal:
Serve with fresh bread.

Note: Don't forget to start the slow cooker first thing tomorrow morning.

[13] Nicole's Corn Chowder, courtesy TheCrockin'Girls.
6-8 potatoes (peeled and diced)
1 Can cream corn
1 Can whole kernel corn
2 Cups chicken broth
8 Oz diced ham
1 Cup diced onions
1/4 Cup butter
2 Cups half and half

  • Place potatoes, both cans of corn, chicken broth, ham, and onions in the slow cooker.
  • Cook on low 7-8 hours.
  • Mash the mixture to desired consistency, then add butter and half & half.. 
  • Cook on high additional 30 minutes.
Complete the meal:
Serve with a Spinach Salad even picky eaters will love.

  1. Start with 5 oz of spinach leaves per person. (You can break off the little stems and rip in half if you like.)
  2. Wash and hull strawberries. Slice and add to spinach.
  3. Clean fresh mushrooms with dry paper towel. Slice and add.
  4. For a twist, top with any leftover walnuts or cheeses.
  5. Tastes best with Balsamic, Strawberry, or poppy seed dressing, but you can serve with Italian or plain oil and vinegar, too. 
Tomorrow's slow cooker meal takes 3-4 hours.

[14] Chicken with Stuffing, courtesy StockpilingMoms.
(Ingredients represent double the original recipe to serve 6-8)
8 boneless chicken breasts
2 boxes Cornbread Stuffing Mix (6oz ea)
2 cans cream of chicken soup
1 cup sour cream
1/2 cup water

  • Place the chicken breasts in the bottom of the slow cooker.
  • Pour stuffing mixes on top.
  • In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
  • Pour on top of stuffing mix.
  • Place lid on slow cooker and cook on low for 4 hours (check it at 3 hours).
  • Fluff and serve
Complete the meal:
Serve with Brussels sprouts or mixed veggies and a side of peaches.

Note: Remember to thaw tomorrow's pork shoulder in the refrigerator overnight. Start crock pot first thing in the morning.

[15] Pulled Pork, courtesy 100DaysofRealFood.
3 tablespoons paprika
2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
2 teaspoons black pepper
1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne, or none)
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

  • In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  • Pour in the honey, vinegar, and olive oil and stir to form a paste.
  • Place the onion in the bottom of the slow cooker and top it with the 2 pieces of pork. 
  • Pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  • Cook on low for 7 to 8 hours or until the meat can be shredded with a fork.
Complete the meal:
Serve with coleslaw, baked beans and pickles. You can top the pork with relish or hot sauce. Add pork to a bun for sandwiches.  Also makes great tacos. Refrigerate or freeze the leftovers.

Note: Hard boil 6 eggs for tomorrow's salad.

[16] Crustless Quiche
4 eggs
1 cup half & half
1/4 cup diced onion
leftover diced mushrooms, opt.
1 cup diced ham
1 cup diced broccoli, frozen or cooked from Day 11
1/4 tsp salt
1/8 tsp pepper
1/4 tsp dried dill weed
1/4 cup grated Parmesan
8 oz shredded cheese

  • Whisk eggs and half & half.
  • Whisk in onion, mushroom, ham, broccoli, salt, pepper, dill, and Parmesan.
  • Gently stir in shredded cheese.
  • Pour into pie plate.
  • Bake 375 degrees F for 40 minutes or until center is set, not watery.
  • Serve hot or cold.
Complete the meal:
Try a Caesar salad for a change.
Toss Romaine or mixed greens with sliced hard cooked egg, croutons, sliced onion, and a few dried cranberries. Top with Caesar dressing and dash of Parmesan.

Note: If you are making tomorrow's tomato soup from scratch, gather your ingredients and try one of the recipes on my Pinterest board.

[17] Tomato soup and Grilled Cheese.
canned tomato soup
sandwich bread
butter or margarine
Sliced havarti
Sliced cheddar

  • Mix canned tomato soup with water.
  • Heat and serve. Add leftover croutons as an option.
  • Meanwhile, spread sandwich bread with butter. 
  • Grill half the slices butter side down in skillet. 
  • Top with 1 slice havarti and 1 slice cheddar.
  • Top with addition slices of bread. (butter side out)
  • Flip and grill until golden brown.
Note: Thaw the pot roast in the refrigerator overnight and start in the slow cooker early tomorrow morning.

Congratulations! You've made it through another week. And are saved you from becoming a starving artist.

Joanne Roberts, SkADaMo sketch at the Barn
Joanne Roberts, SkADaMo

Stay tuned. The next shopping list will appear late next week, and you'll have the next set of recipes by Saturday. Until then, see you on the PiBoIdMo FB page and be sure to follow the sketchers on #SkADaMo.

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