Bruschetta chicken

6 or 7 ripe tomatoes (about 1 1/2 lbs)
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, torn
Coarse salt and freshly ground 4 Tb. olive oil

4 chicken breats

1 8 oz. ball fresh, high moisture (in water) mozzarella, drained and sliced

Directions
Preheat oven to 350. Core and cut tomatoes in half and remove seeds. Toss with garlic, basil and salt and pepper to taste. Place chicken breast in glass dish and sprinkle with salt and pepper. Pour bruschetta over chicken and bake for 35 minutes. Take chicken out of the oven and place one slice of mozzarella on each peice of chicken. Put back in the oven for 8 minutes, or until cheese has melted.

Rigatoni with roasted pumpkin and goat cheese

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Directions
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Roasted Pumpkin with Shallots and Sage:

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

1/4 cup fresh sage leaves

Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

sauteed chicken with parsnip, apple, and sherry pan sauce

4 tablespoons olive oil, divided

1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)

1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)

2 teaspoons chopped fresh thyme plus sprigs for garnish

4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness

1 cup dry Sherry

2 tablespoons butter

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Spinach Salad

Dressing:

1/2 cup white sugar

1 tsp. salt

1/2 cup canola oil

1/2 cup olive oil

1 tsp dijon mustard

1/2 cup white wine vinegar

1/4 cup grated onion and juices that come from grating

2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach.

Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:

spinach

dried cranberries

pecans or almonds (pecans taste the best)

crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Thai lettuce wraps

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.

The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals.

Here's a list of ingredients in the wraps:

butter lettuce

red bell pepper strips

chopped green onions

japanese noodles (or Top Ramen)

shredded carrots

sliced cucumbers sprinkled with seasoned rice vinegar

chopped peanuts

chopped cilantro

bean sprouts

Grilled chicken-I always marinate 1 lb. chicken in this:

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp ground cumin

1/8 tsp salt

2 cloves garlic, crushed

Sauces

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 coconut milk

1 Tb soy sauce

1/4 tsp red pepper sauce

Bottled Sweet & Sour sauce

Bottled Teriyaki sauce

Chicken corn chowder

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter

3 medium onions, chopped

2 cups chopped red bell peppers (about 2 large)

1/4 cup all purpose flour

9 cups low-salt chicken broth

4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)

1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes

1 1/2 tablespoons chopped fresh thyme

2 16-ounce bags frozen corn kernels

1 cup whipping cream

4 cups diced skinned roast chicken

2 cups chopped green onions

1/2 cup plus 2 tablespoons chopped fresh cilantro

Preparation

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Easy cheese biscuits

1 pkg. Pillsbury refrigerator biscuits

butter

Cheddar cheese, grated

Preheat oven to 400 degrees. Place biscuits on greased pan. Place small dots of butter on each biscuit. Put small mound of cheese on each biscuit. Bake 8 to 10 minutes.

Broccoli sunshine salad

1/2 cup mayonnaise
1 tablespoon sugar
2 tablespoons cider vinegar
3 cups broccoli flowerets (1/2 pound)
1/3 cup raisins
1/4 cup shredded cheddar cheese (1 ounce)
4 slices bacon, crisply cooked and crumbled
2 tablespoons chopped red onions
3 tablespoons sunflower seeds
Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; toss until evenly coated. Store covered in refrigerator.

9/22-10/5

Cost of this menu is $2.95 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!

9/22- Butternut squash soup with spiced cream
9/23- Pasta, risotto style
9/24- Grilled chicken & honey roasted pear salad with thyme dressing
9/25- Fast chicken fajitas & green salad
9/26- Pasta with hazelnut spinach pesto
9/27- Roasted Autumn vegetable salad with feta & balsamic glaze
9/28- Shrimp and cabbage lo mein
9/29- Sauteed chicken paillard w/ muscat sauce & spinach salad
9/30- Triple sesame salad with scallops
10/1- Mushroom potpie with cheesy parmesan crust
10/2- Order Pizza!
10/3- Broccoli rabe & white bean soup with parmesan crisps
10/4- Chicken with asiago, prosciutto and sage with apple and blue cheese salad with shallot vinegarette
10/5- Cod braised with leeks & brown rice

1/2 pint heavy cream
3 hearts or 1 large head romaine lettuce
1/2 lb. parmigiano reggiano cheese
1/2 lb. asiago cheese
4 cod fillets
5 red (also may get yellow or orange) bell peppers
2 red onions
1 cucumber
1 pint grape tomatoes
5 large onions
2 bunches cilantro
3 heads fresh garlic
6 carrots
1 bunch green onions
14-16 chicken breasts
1 large piece fresh ginger (about 4 inches)
1 bunch fresh sage
4 slices thinly sliced prosciutto
8 flour tortillas
1 pint sour cream
1 butternut squash (about 4 lbs.)
5 shallots
1 pkg fresh thyme
1 sweet potato
1 lb. linguine
1 lb. shrimp
1 small head cabbage
3 lbs. crimini mushrooms
1 bunch broccoli rabe
2 lbs. sea scallops
3 lbs. red potatoes
1 eggplant
2 yellow squash
1 pkg. grapes (muscat if available, red if not)
1 lb. asparagus
2 lbs. penne
1 bunch leeks
pkgs butter lettuce
1 pkg baby arugula
1/2 lb. blue cheese
1 lb hazlenuts
1 bottle fruity white wine
2 pkgs spinach
1 pkg feta
4 bartlett pears
2 apples
white grape juice
Pantry Items*
dijon mustard
olive oil
canola oil
sugar
rice vinegar
soy sauce
butter
flour
chicken broth
sesame seeds
bay leaf
cinnamon
brown rice
allspice
nutmeg
chili powder
red pepper flakes
cannellini beans
tahini or creamy peanut butter
milk
honey
grapeseed oil
balsamic vinegar

Cod with braised leeks

4 cod fillets
4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley

fresh lemon slices
Coarse salt and ground pepper

Directions
Preheat oven to 400. Remove outer leaves of leeks; cut dark-green ends. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.

Place cod in glass baking dish. Sprinkle with salt and pepper. Top with a lemon slice. Bake for 15 minutes, or until fish is opaue.
Meanwhile, boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.