Two Cheese Chicken Pasta Bake

Ingredients

1/2 Cup of Grated Tasty Cheese

1/2 Cup Grated Edam Cheese

1/2 Corn Kernels (Fresh or Frozen)

100grams of Pasta

1 Cup of Sour Cream

2 Cups of Cooked Shredded Chicken

Instructions

1. Preheat oven on 180 degrees Celsius

2. Boil water in a pan and cook pasta until al dente, drain

3. Combine Chicken into a casserole dish with half of the cheese, sour cream, corn

4. Sprinkle on top the remaining half of the cheese

5. Bake for 15 minutes

Serve

Creamy Taco Spiral Bake

Ingredients

100 grams ground beef

100 grams Pasta Spirals

1/2 Cheese

1 packet Taco mix

1 cup sour cream

1 Cup Mayonnaise

1/2 Cup Corn

Instructions

1. Put pasta in a pot of boiling water cook to instructions drain

2. Put Oven on 180

3. Brown mince

4. use half a cup of water and mix taco seasoning into water, pour into mince simmer for a few moments

5. put pasta/mince mixture/ sour cream/ mayonnaise/ corn into a casserole dish

6. sprinkle cheese on top

7. cook in oven for 15 minutes

Serve

Taco Casserole

Ingredients

500g rump, blade or chuck steak cubed
1 large onion, diced
1 (425g) tin tomatoes
1 cup sliced mushrooms
1 teaspoon garlic
1 tin tomato tin of water
1 Cup of Beef Stock
1 packet taco seasoning
1 (400g) tin red kidney beans, well drained and rinsed

Instructions

1. Dice steak into about 1.5cm cubes and place in slow cooker.
2. Add to slow cooker the onions, tomatoes, mushrooms, garlic, Worcestershire sauce, water, stock powder and taco seasoning.
3. Turn on to low and cook for 6 hours
4. Add the kidney beans 15 minutes before serving; any sooner and they will turn too mush.
5. Serve with rice, corn chips and sour cream.

Slow Cooked Chicken Cordon Bleu

Ingrediants

1 Chicken Breast

1/2 Can Creamy Chicken Soup

6 Slices Ham

6 Slices Cheese

Instructions

1. Place Chicken Breast in the slow cooker

2. Put three slices of Ham on top of Chicken

3. Put three slices of Cheese on top of Ham (so ham is covered)

4. Put remaining ham on top of Cheese

5. Place remaining cheese on top of ham

6. Pour Soup over the chicken/ham mix

7. Cook on low for 5-6 hours

Meal Plan Monday

Saturday:
D: Leftovers

Sunday:
L: Slow Cooked Taco Soup

Monday:
L: Taco Soup
D: Corny Pasta

Tuesday:
L: Pineapple Chocolate Chip Muffins
D: Slow Cooked Chicken Cordon Bleu

Wednesday
D: Leftovers

Thursday
L: Pineapple Chocolate Chip Muffins
D: Mexican Lasagne

Friday
L: Pineapple Chocolate Chip Muffins

Meatless Monday: Corny Pasta

Ingredients

3 Mushrooms sliced
2 tea spoons Garlic
1 cup Frozen Corn
1/2 Can Tomato Pasta Sauce
100 grams pasta

Instructions

1. Cook the pasta according to packet instructions drain

2. While Pasta is cooking cook mushrooms and garlic on stove

3. Pour in pasta sauce and simmer

4. Pour in Frozen corn and simmer until corn is cooked through

5. Put Pasta into a bowl and pour sauce over top

Optional: sprinkle cheese on top

Serve

Slow Cooker Asian Chicken

Ingredients

1 cup Chicken Stock

1/2 cup Soy Sauce (I used sweet soy)

1/2 cup Apple Cider Vinegar

1/2 cup honey

3 tea spoons minced garlic

1 tea spoon minced ginger

1 chicken breast

Instructions

1.Mix together all of the ingredients, except the chicken, in a bowl.

2.Place chicken in slow cooker.

3.Pour mixture over chicken.

4.Cook on low for 6-8 hours until done.

Serve

Comments: I got this recipe from Family Balance Sheet it was yummy and smelled delicious coming home expecially on a day that was filled with Snow. Yep we had snow on Tuesday in New Zealand.

Pasta with Creamy Mushroom and Brussels Sprout Sauce

Ingredients

3 Mushrooms -sliced finely

3 Brussels Sprouts -sliced finely

1/2 Cup Frozen Corn

100 grams Pasta

1 teaspoon apple cider vinegar

1 teaspoon minced garlic

1/2 Cup Sour Cream

Instructions

1. Cook the pasta according to packet instructions drain

2. While Pasta is cooking first add Mushrooms and then Brussels sprouts stirring often until Mushrooms have released their juices

3. Add Sour Cream, Garlic and vinegar simmer

4. Add frozen corn to the mixture and simmer until corn is cooked through

5. Pour Pasta into a bowl and sauce on top of pasta

Serve

Meal Plan Monday

Saturday:
D: Taco Pasta

Sunday
L: Chocolate Chip and Pineapple Muffins (all week)

Meatless Monday

D: Creamy Fettuccine with Brussels Sprouts and Mushrooms

Slow Cooker Tuesday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Slow Cooker Asian Orange Chicken Breasts w/ corn and bacon salute w/ toasted orzo and Brussels sprouts

Wednesday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Leftovers

Thursday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Cheesy Pasta Bake

Friday
L:To Be decided

Pineapple Chocolate Chip Muffins

Ingredients

2 Cups Self Raising Flour (I used all purpose as that was all I had)

2 table spoons of Caster Sugar

1 teaspoon baking powder

225g can of pineapple pieces in natural juice, drained

1/4 Pineapple Juice

1/2 Cup Chocolate Chips

2 eggs

3/4 cup milk

Instructions

1. Preheat oven to 200C

2. Sift flour, sugar and backing powder into a large bowl

3. Add pineapple and Chocolate Chips, stir to combine

4. Using a fork whisk eggs, milk and pineapple juice together in a jug until combined. Add to dry ingredients, using a large spoon stir until combined.

5. Line baking tray with muffin liners and fill.

6. Bake for 20 to 25 Minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Makes Six

Pasta Carbonara

Ingredients
100g dry linguine
1 slice of bacon, diced
1 small yellow onion, finely chopped
1 large egg yolk
1 tablespoon grated Parmesan, plus more for garnishing
3/4 teaspoon black pepper

Instructions
1. Cook the linguine according to the package directions. Drain, reserving 1 ½ cups of the cooking water, and return the pasta to the pot.

2. Meanwhile, in a skillet over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the drippings.

3. Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes.

4. Working quickly, add the onion, bacon, and reserved pasta water to the pasta pot. Place over low heat and cook, tossing frequently, until heated through.

5. Remove pot from heat and quickly add the yolks one at a time, stirring after each addition. Add the Parmesan and ½ teaspoon pepper and stir until the sauce thickens slightly.

6.Divide the pasta among bowls. Top with additional Parmesan and the remaining pepper.

Cheeseburger Pasta

(Picture taken from Taste Of Home)

Ingredients
100 grams uncooked whole wheat penne pasta
300 grams lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese
Chopped green onions, optional

Instructions

1. Cook Pasta according to package directions. Drain pasta once cooked

2. In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Add pasta to meat mixture.

3. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and season salt, bring to boil simmer uncovered for 5 mintues

4. Sprinkle with cheese remove from heat cover and let stand until cheese is melted.

Serve

Meal Plan Monday

Saturday:

D: Cheese Burger Pasta

Sunday:

L: Ham and Pineapple Muffins

Monday:

L: Ham and Pineapple Muffins

D: Moo Shu Vegetables /with Udon Noodles changed because of unforeseen circumstances to Frozen Meals

Tuesday:

D: Slow Cooked Chicken with Noodles -Now Moo Shu Vegetables with Udon Noodles

Wednesday:

D: Leftovers

Thursday

D: Inside Out Lasagne

A couple of my meals have already changed this week due to the fact that a close family friend's mother died on Sunday. I have no doubt that the others might as well. However, I'm going to try to stick to it.

Ham and Pineapple Muffins

Ingredients

2 Cups Self Raising Flour (I used all purpose as that was all I had)

2 table spoons of Caster Sugar

1 teaspoon baking powder

225g can of pineapple pieces in natural juice, drained

80g shaved ham

1 Cup grated tasty cheese

2 eggs

3/4 cup milk

Instructions

1. Preheat oven to 200C

2. Sift flour, sugar and backing powder into a large bowl

3. Add pineapple, ham and cheese and stir to combine

4. Using a fork whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients, using a large spoon stir until combined.

5. Line baking tray with muffin liners and fill.

6. Bake for 20 to 25 Minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Makes Six

Slow Cooked Sweet and Sour Pork

Ingredients

545 g pork steak, cut into strips
5/8 onion, thinly sliced
1 Can Tomato Sauce

1 Can Pineapples
3 teaspoons brown sugar
1 teaspoon apple cider vinegar
20 ml Worcestershire sauce

1. (optional) brown meat in a skillit

2. put all ingrediants into a slow cooker on low for 6-8 hours

Serves Three.

Comments: and it's seriously that easy. I didn't brown the meat and the meat came out perfect. It was yummy and I had meals for leftovers night which always satisfy me. It was yummy and delicious and I got it from allrecipes.com

Mac and Cheese Muffins

Ingredients

100 Grams of Pasta

2 Eggs

1 Cup of Milk

1/2 Cup of Cheese

Instructions

1. Preheat oven to 180C

2. Cook Pasta until al dente drain

3. Put grated cheese over pasta in pot

4. Add milk and eggs to pasta mixture

5. Ladle mixture into prepared muffin tin (with lining you will need this!)

6. Cook for 15 minutes

Serve (Makes 5/6 mini muffins)

Comments: I found this recipe via Framed Cooks it's a great meatless meal and it's got all the wonders of Mac and Cheese. I only used one egg but it's vital you use the lining seriously line your muffin trays!

Meal Plan Monday

Saturday:
D: Taco Lasagne

Sunday:
L: Scrambled Eggs

Meatless Monday:
L: Test run of Sandwich Sushi
D: Macaroni and Cheese Cup Cakes

Tuesday:
L: Sandwich Sushi w/ chips, mini Nutella cakes
D: Slow Cooked Cantonese Dinner

Wednesday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Leftovers

Thursday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Beef Stroganoff

Friday

L: TBD

Slow Cooked Sweet and Sour Meat Patties

Ingredients

500g minced beef

1/2 cup milk

1/2 cup dry bread crumbs

2 tsp garlic salt

1sp dried oregano

Sauce

1 tbsp cider vineger

2 tbsp tomato sauce

2 tbsp sweet chilli sauce

2 tbsp brown sugar

Instructions

1. Measure the first five ingredients into a bowl and mix well. Divide the mixture in half, then into quarters then into eighths. Using wet hands roll each piece into a ball and then flatten

2. Heat a little oil in a large frypan then brown the patties a few at a time. While the patties are browning coat the inside of the bowl of a medium slow cooker with non stick spray. Transfer the brown patties into the slow cooker and turn to LOW

3. Mix the sauce ingredients in the unwashed frypan or a small bowl then pour it over the patties in the slow cooker, cover and cook for 8 hours on LOW or 4 hours on HIGH

4. Serve the patties with sauce and vegetables

Comments: I don't have a photo of this because I ate it at my parents however it came from one of my recipe books. Everyone in New Zealand knows Dame Alison Holst and her recipes this came from one of her and her son's combined books: All new Delicious slow cooker recipes. It was absolute perfection.

Hawaiian Pepperoni Pizza Pasta

Ingredients:

1 Can of Pineapple

1 Can of Tomato Pasta Sauce (or pizza sauce)

100 grams of Pasta

1 cup grated cheese

6 slices pepperoni

Instructions

1. Bring a pan of water to the boil, add pasta in and cook to al dente, drain

2. While Pasta is cooking turn oven on to 180 degrees C

3. In a casserole dish add pasta and tomato pizza/pasta sauce, mix sprinkle cheese on top.

4. Layer pepperoni on top of cheese and then layer pineapple on top of pepperoni

5. Sprinkle cheese on top of meat/pineapple

6. Place casserole in oven and cook for 20 minutes

Serve

Comments: this recipe was yum and it serves roughly three meals. I got this recipe from Full Bellies, Happy Kids I admittedly modified it slightly to my tastes but it was super yummy (and yes I am one of those odd people who likes pineapple on their pizza) But this was delish and made about three meals so I'm super glad I can eat some more at a later date :-)

Edit: looking at the recipe it looks like I forgot to throw in the eggs! woops! (a couple of eggs is optional)

Meal Plan Monday

Saturday:
D: Enchilada Casserole

Monday:
D: Leftovers

Tuesday:
D: Quick Bow Tie Lasagna

Wednesday:
D: Slow Cooker Taco Soup

Thursday:
D: Pepperoni Pizza Pasta

This weeks Lunch: Slow Cooker Taco Soup

Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Enchilada Casserole

(Adapted From TasteofHome.com picture from there as well will be updated when I remember to take photos of my meals before diving in!)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it

1 cup salsa

2 flour tortillas

1 Cup fresh or frozen corn

2 Cups grated tasty cheese

1/2 Cup Sour Cream

Instructions

1. Preheat oven to 180C or 350F

2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in taco sauce and salsa. Set aside

3. Place one tortilla in a circler oven proof dish, layer mince sauce on top and then then corn.

4. Place the other tortilla on top of the beef/corn mixture. Spread sour cream on top of tortilla sprinkle cheese.

5. Bake in oven for 20 mintues

Serve

I really wish I could think to take pictures of this yummy dish. Because it was seriously yummy and I have enough for two leftover dishes, which I'm already looking forward to (and I had two servings of this for tea tonight!) -this recipe has roughly four servings in it. Mainly because of the fact when I make a casserole I make for leftovers

Meal Plan Monday

Saturday:
D: Ham and Cheese Pasta Bake Really quick and easy meal that I just made off the top of the head which was basically just throw some pasta/precooked shrimp/veges and some stock into a pot and boil it up

Sunday:
L: Leftovers Scrambled Eggs

Monday:
D: Pea Pesto Pasta

Tuesday:
B/L: Breakfast PizzaD: Shrimp Scampi

Wednesday:
B/L: Breakfast Pizza
D:Beef Burger Strogaoff (served on top of pasta)

Thursday:
L: Beef Burgers (using the beef strogaoff leftovers from the previous night)
D: Chicken Stuffed with Pesto, Ham and Cheese with Mock Risotto and Corn (will be using the pea pesto from Monday Night)
Friday:
L: Chicken Burgers (using the Chicken from the Thursday Night)

Pasta and Pea Pesto

Ingredients

1/2 Cup of Peas

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 1/2 Cups of Uncooked Pasta

Instructions

1. Boil water in a pan and then cook pasta until al dente. Drain

2. Put Peas, Olive Oil, Apple Cider Vinegar into a blender and pulse gently until blended

3. Combine Pea Pesto and pasta

Serve

Cheesey Slow Cooker Chicken

Ingredients

*2 boneless chicken breasts

2 Cans Cream Chicken Soup

1/2 Cup Frozen Corn Kernels

1 Cup Uncooked Pasta

Directions:

1. Put Chicken in Slow Cooker

2. Pour on top soup + Corn Kernels

3. Cook on low for at least 8 Hours (or on Warm for 6)

4. 15 minutes before serving time cook pasta to package instructions

Serve

Comments: I cooked this with two chicken breasts mainly because I froze the leftovers to have at a later date. I got the recipe from Slow and Simple and it really is one of those recipes that you can just leave and forget about.

Udon Noodles With Tuna

Ingredients

1 can flavored Lemon Pepper Tuna

200 grams Udon Noodles

1 teaspoon garlic

1/2 Cup Frozen Peas

1 teaspoon soy sauce

1/2 Cup Frozen Corn Kernel’s

Preparation

1. Bring to boil Noodles, Tuna, Peas, Corn

2. Combine Garlic and Soy Sauce together

3. Once boiled drain Noodles

4. Mix in the same pan soy Sauce dressing and Noodles

Serve

Comments: I need to update this blog more. I need to get into the habit of it. Just while I've been doing everything up to date Uni got in the way so I never found the time to add in recipes. However next semester and this break I am going to work fully on that.

Taco Noodles

Ingredients

200 grams of Udon Noodles

Taco Packet Mix

Sour Cream (Optional)

Cheese (Optional)

1/2 Cup Frozen Peas

1/2 Cup Frozen Sweet Corn Kernels

2 teaspoons Salsa

1 teaspoon of Crushed Garlic

Preparation

1. Boil 3/4 cup water, mix Taco Packet Mix in until it is fully dissolved

2. Poor into pot add Udon Noodles, also add half a cup of water (or until noodles are fully covered), peas and corn Boil.

3. While Noodles are cooking combine Salsa and Garlic in a separate bowl.

4. Once Noodles are boiled drain, and toss the Noodles with Salsa and Garlic

5. Top with Sour Cream and Cheese

Serve

Meal plan Monday

Sunday
Lunch: Tortilla Pizza

Monday
Lunch: Cheese and Corn Quesadilla
Dinner: Creamy Tuna Pasta

Tuesday
Lunch: Tuna and Corn Wrap
Dinner: Make a Head Fajita's

Wednesday
Lunch: Tuna and Corn Wrap
Dinner: Leftovers

Thursday
Lunch: Tuna and Corn Wrap
Dinner: Pasta Risotto Style

Friday
Lunch: Creamy Chicken Soup (The Frozen Portion) -adding Sour Cream and Corn to it.

Saturday
Dinner: Penne Pasta Casserole

Food I love Friday #1

This is a new feature I'm putting up on my blog it's inspired by Gala Darlings's things I love Thursday. Instead however I'm going to be putting up Food I'm inspired by this week. (and will most likely be appearing in my meal plans sometime soon.

This Vegetarian Tortilla Pizza is something that just looks plain yummy. I actually had a version of a Tortilla Pizza scheduled on my Meal Plan this week although I was still undecided on the toppings. (Still am to a bit I know I'm going to have corn, cheese, Salsa but what else still going to look on.)

Another recipe that is going to make it into my menu soonish (possibly this week I'm still unsure of this though is this Penne Pasta Casserole what's quite amusing is I used to hate any meal that ended with "Casserole or Stew" but now I'm cooking on my own I've good a Mexican Casserole, Taco Pasta Casserole and other items like that. So I guess I am growing up in a way!

This Mock Risotto is a recipe I'm defiantly going to try soon. I love Risotto but I always make it out of a packet and that always ALWAYS ends up as being too much for me. This recipe looks quick and easy to understand as well. Which is always helpful.

Finally For this week a recipe you'll see coming up at some point will be Annie's Creamy Taco Mac. For a couple of simple reasons: I love Mac and Cheese and I love Taco's what better than a recipe that combines the two and is easy? So that's it for this week. What recipes are you liking the idea of this week?

Tuna and Corn Wrap

Tuna and Corn Wrap

Ingredients

1. Tortilla Wrap

2. One Small can of Tuna (flavoured)

3. ¼ Cup of Corn

4. ¼ Cup Grated Cheese

Instructions:

Step One: Spread Tuna on wrap

Step Two: If Frozen corn heat in microwave for thirty seconds on high, then spread corn on top of tuna

Step Three: Sprinkle grated Cheese on wrap

Step Four: Roll up the wrap, cut in half

Serve.

Carrot Linguine

Carrot Linguine

Ingredients

1 Grated Carrot
1 1/2 Cups Pasta
1 cup Sour Cream
1/2 Grated Cheese
Spring Onion
2 teaspoons crushed Garlic

Instructions
1. Boil water in a pan for pasta add Pasta in to water and cook until al dente. Drain.
2. In another pan fry garlic until brown, add carrots and half of chopped spring onion (saving the rest to garnish) cook until soft.
3. Add Sour Cream and cheese to carrot mixture and bring to simmer.
4. Pour sauce over mixture and serve.

Comments: This recipe is quick, easy and healthy.

Meal Plan 21/02/2011

Meatless Monday

L: Tuna and Sweet Corn Wrap

D: Not Quite Shrimp Scampi

Tuesday

L: Guacamole Ham Wrap

D: Japanese Hamburger Noodles

Wednesday

B: Scrambled Eggs

L: BBQ Ham and Corn Wrap

D: Make a-head Steak Fajitas

Thursday

B: Hamburger Quesadilla

L: BBQ Ham and Corn Wrap

D: Garlic Spaghetti

Friday

B: Cheese and Corn Quesadilla

Saturday

D: Cheeseburger Casserole

Sunday

L: Leftovers

Sausage Alfredo

(Picture To Come)

Ingredients

1/2 Can Creamy Mushroom Soup

1 Cup Uncooked Pasta

2 Sausages

1/2 Mixed Frozen Vegetables

Preparation

1. Bring a pot of water to the boil and follow packet instructions to cook pasta to al dente, drain.

2. Meanwhile de-skin Sausages and fry meat in a pan until cooked through

3. Add Frozen vegetables and Cook them with the meat

4. Add Creamy Mushroom Soup to the sauce and simmer

Serve Sauce over Pasta

Comments

I unfortunately don't have the picture of the meal with the pasta however I do have a picture of the leftovers that I had the next day and it was just as good, just as fulling. I used Chicken Sausages but you can really use any sausages with this meal.

Spirals with Creamy Shrimp and Mixed Vegetables

(Picture To Come)

Ingredients

1 Cup Uncooked Pasta
250mls Sour Cream
1/2 Cup Mix Veges
1/2 Cup Frozen Precooked Shrimp

Cheese to Garnish

Preparation

1. Bring a pot of water to the boil and follow packet instructions to cook pasta to al dente, Drain once cooked

2. Meanwhile in another pan put the Shrimp and Mixed Vegetables in the pan and heat them through. Then add Sour Cream and Simmer

3. Combine Shrimp and Mixed Vegetables Together

4. Sprinkle Grated Cheese on top

Serve

Comments:

This is one of my quick and easy go to meals when I need to cook something quickly. It's fast simple and ready to eat.

Cheese and Corn Quesadilla

Ingredients

1/2 Cup of Frozen Corn

3 Teaspoons Sweet Soy Sauce

1 Tortilla

1/2 Cup Grated Cheese

Preparation

1. In a small bowl combine the corn and soy sauce and mix until corn is coated, then put in the microwave and heat for 25 seconds

2. Place half of the grated cheese on half of the tortilla

3. Place corn mixture on top of the grated cheese

4. Put remaining cheese on top of the corn

5. Fold the other half of Tortilla (the part without the ingredients on) over and place Quesadilla on Sandwich press

6. Cook until cheese is melted and the tortilla is brown

Serve

Easy Chicken Soup

Ingredients

1 Cup Cooked Spiral Pasta

1 Can Cooked Chopped up Chicken

1 Teaspoon Fresh Pesto

2 Cups Chicken Stock

1 Cup Sour Cream (optional- note did not use it in the above photo)

1 Cup Mixed Frozen Vegetables

Preparation

1. Get a pot, poor in the Chicken Stock and Bring to boil

2. Once Boiling add Chicken and Frozen Vegetables cook for 3-4 minutes

3. Add Pesto and Sour Cream if using, bring to boil again

(If freezing half the meal, stop here and put half of it in a bowl to cool down before adding in a ziplock bag)

4. Add pasta and heat through

Serve

-This dish does make two meals and is filling so it is handy to have the freezable option here.

Comments

I got this from Money wise Mums. It's quick and easy and the pesto added a 'zing' to the recipe that I hadn't managed before. I made this dish without the Sour Cream, but to be honest I do prefer my soups to be a little bit creamy so I'm going to add this to my frozen portion when I decide to have it. However it is just as nice either way

Meal Plan 14-2-2011- 20-2-2011

Monday

L: Easy Chicken Soup

(Meatless Monday) D: Cheese and Corn Quesadilla

Tuesday

L: Noodles with Pesto and Peas

D: Homemade Hamburgers

Wednesday

L: Ham, Carrot and Pineapple Slaw Wraps

D: Spirals with Creamy Shrimp and Veges

Thursday

L: Ham, Carrot and Pineapple Slaw Wraps

D: Pizza Casserole with Homemade Pizza Sauce

Friday

L: Leftovers

Saturday

D: Nachos with Homemade Tortilla Chips Sausage Alfredo

Sunday

L: Pesto Cheese Pizza Leftovers

For more menu ideas see:

Not Quite Shrimp Scampi

Ingredients

1 Cup Uncooked Spiral Pasta

1 Cup Frozen Precooked Shrimp

1 Teaspoon Minced Garlic

Handful Of Parmesan Cheese

Preparation

1. Bring a pot of water to the boil and follow packet instructions to cook pasta to al dente

2. Put some oil in a pan and fry the garlic then add in the shrimp and cook to taste

3. Once pasta is cooked, drain, add to the same pan as the shrimp and garlic, stir to combine

4. Put mixture into a bowl, top with Parmesan Cheese

Serve

Comments:

This started off with intentions of being Shrimp Scampi but I'm not entirely sure it ended up being Shrimp Scampi. However it's similar enough in my books to stick to being called Shrimp Scampi. Traditionally Shrimp Scampi is supposed to be served on top of Linguine however it was faster to cook the spirals than linguine also I think I might make a couple of tweaks to the recipe

Taco Noodles

Ingredients
200 grams of Udon Noodles
Taco Packet Mix
Sour Cream (Optional)
Cheese (Optional)
1/2 Cup Frozen Peas
1/2 Cup Frozen Sweet Corn Kernels
2 teaspoons Salsa
1 teaspoon of Crushed Garlic

Preparation
1. Boil 3/4 cup water, mix Taco Packet Mix in until it is fully dissolved
2. Poor into pot add Udon Noodles, also add half a cup of water (or until noodles are fully covered), peas and corn Boil.
3. While Noodles are cooking combine Salsa and Garlic in a separate bowl.
4. Once Noodles are boiled drain, and toss the Noodles with Salsa and Garlic
5. Top with Sour Cream and Cheese

Serve

Comments

I made this recipe off the top of my head, mainly because I wanted to try something new with Udon Noodles and I have to say it tasted yummy. I'm quite happy with how this turned out

Meal Plan 10th-16th January

Shopping List

Sour Cream

Eggs

Cheese

Mexican Seasoning

Taco Packet Mix

Tortillas

Comments

Everything Else needed I have in my cupboards/freezer I won a half ham around Christmas time and am still making my way through it. Last week I brought some Precooked Frozen Chicken Breasts to try and I still have noodles from Last week and I'm trying to work through the meat/veges that I have in my freezer before school restarts this year.

Monday

Lunch: Udon Noodles with Peas and Ham
Dinner: Chicken with Pesto Pasta

Tuesday
Lunch: Pesto Noodles with Ham
Dinner: Cheese Burger Pasta

Wednesday
Lunch: Out -looking at a flat in another city
Dinner: Quick and easy Pasta from a packet

Thursday
Lunch: Taco Noodles (recipe for this will be up soonish)
Dinner: Pasta with Ham n Peas

Friday:
Lunch: Ham Nachos
Dinner: At Parents

Saturday
Breakfast: Hamburger Quesadillas
Lunch: Out
Dinner: Chicken with Scrambled Egg Pasta

Sunday
Brunch: Hamburger Quesadillas
Dinner: At Parents

Hamburger Quesadillas

Quesadilla

1 Hamburger Pattie

1 Tortilla

1/2 Cup of Cheese

1 teaspoon of Mexican Spread.

Preparation

1. Heat up Tortilla in microwave for 20 secs

2. Spread Mexican Spread over Tortilla, sprinkle 1/2 of cheese over half of the tortilla

3. Cook Meat Pattie on sandwich press/grill/skillet in own fat

4. Chop up Meat Pattie into slices

5. Place on half of Tortilla

6. Sprinkle remaining cheese on top of the Meat

7. Fold the other half of Tortilla (the part without the ingredients on) over and place Quesadilla on Sandwich press

8. Cook until cheese is melted and the tortilla is brown

Serve.

Mexican Spread

Ingredients

2 teaspoons of Sour Cream

2 teaspoons of Salsa

1 teaspoon of crushed garlic

Preparation

Mix all three ingredients together. Store in a jar in the fridge until needed

Comments:

I love Quesadillas, they're so easy to make and a great alliterative to toasted sandwiches and I also love Tortillas mainly because unlike normal bread- it doesn't go moldy as quickly and they can be used for a lot of things