Tuesday Dinner/Wednesday Lunch

Feta Cheese & Tomato Chicken Breasts
Parmesan crusted zucchini
Lima beans
Buttered Egg noodles

Nana & Papa invited us for a weekday dinner last Tuesday and it was so delicious I decided to share it:)

While Papa let the children play outside, Nana pulled together the meal she got ready before we arrived.

Pots simmered on the stove top, steaming pans were pulled from the oven, and freshly made tea was poured into glasses.

The meal was so, so, SO delicious that it was hard to not over eat! Papa said the zucchini was the best he had ever eaten and after one bite into ours... we all agreed!


At the end of the meal, Nana sent home everything we didn't eat so I would have an easy meal for the next day. I spend Wednesday's as previously shared with my DIL and grandchildren so we can stay closely connected. We always share lunch and some type of activity ... even if it is just visiting and listening to the kids.

This one meal actually served as an evening snack for my daughter and husband the same night we ate it AND made the most delightful next day lunch!

I cut the chicken in bite sized pieces and did the same with the zucchini. I had an edge of parmesan cheese left so I shredded that and heated the egg noodles.

The feta chicken with tomatoes, zucchini, and egg noodles were heated on the stove top and at the last minute, I tossed in the shredded parmesan.
This was mouth watering good! We really look forward to enjoying this one again!

The feta chicken recipe is on the back of the feta cheese container my mom and I get from Sam's. I don't have it but I think I've shared it before... I will look for it or get it from her if needed.

I just recall placing the chicken breasts in a greased, oven safe dish. Sliced tomatoes and feta cheese go over and I think it is just salt and pepper and maybe some basil or Italian seasoning.

The zucchini was sliced length ways and put on an oiled baking sheet. Salt and pepper is added, olive oil drizzled and then shaker styled parmesan sprinkled generously over. Oven roasted at 400 or so until it looks to desired doneness.

Great summer meal!

Last Night of Fall Break: Dinner

Last Night of Fall Break: Dinner

Menu:

Garlic Chicken
Mashed Potatoes (cheated with the instant flakes bec/ that is what we had!)
Skillet Fried Corn
Pumpkin Casserole

A quick note: I have always tried to use everything up in my baking/cooking with as little to no waste as possible. With finances being tight now, I am challenging myself to use up every drop, pinch, spoon, and scrape!
I base my meals on using up even small amounts of dishes or ingredients. The example tonight was using up frozen corn from the freezer and making use of evaporated milk left from a recipe.


Garlic Chicken
Submitted by: Carol
Rated: 5 out of 5 by 2343 members Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 55 Minutes
Yields: 4 servings

INGREDIENTS:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs 1/4 cup grated Parmesan
cheese
4 skinless, boneless chicken
breast halves

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 10/14/2008

Skillet Fried Corn

I just tossed some frozen corn kernels in a skillet with some melted butter. I let this cook until the corn was cooked all the way through and then drizzled some honey on top. I stirred this in and after a few minutes… added some leftover canned milk. Sprinkled some salt in and ground some black pepper over and it was loved!

Pumpkin Casserole
Submitted by: Lori DeLosh
Rated: 5 out of 5 by 51 members
Yields: 11 servings

INGREDIENTS:
2 cups pumpkin puree (I used a can of pumpkin)
1 cup evaporated milk
1 cup white sugar (I used ½ cup of sucanat and ½ cup of brown sugar)
1/2 cup self-rising flour (made my own. Took freshly milled soft wheat berries …the flour from them… and added 1 ½ t. baking powder and ½ t. salt)
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon (I sprinkled more)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 1 hour.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 10/14/2008

I just wanted something to go with what we had. This went quite well with the chicken, corn, and mashed potatoes!
It has a very “Autumny” comforting kind of tastes! It reminds me of the crust-less pumpkin pie you see recipes for during this season.

My 14 year old daughter and I decided it would be a delightful dessert with a dollop of whipped cream on top or vanilla bean ice cream. Even a drizzle of heavy cream would be nice. We had some half-n-half and it was even good with that but I would prefer something less milk like.

From my Cooking Notes:

I made chicken and dumplings!
I’ve made these before but had forgotten .
I made two pots!

I just made up a biscuit mix while the two pots of chicken broth (made on a previous day with cooking water from simmering chickens) reached a boiling point.
Stirred into the biscuit mix was shredded sharp cheddar and parsley!
I rolled out the biscuit dough as in between thick and thin as I could manage and slid each dumpling … one at a time into the boiling broth. I made sure to not overcrowd and let them simmer for 10 to 15 minutes.
One pot, I whisked flour in after reading in an older cookbook to do that and people seemed more enamored with that batch. Two families loved these!