Crab Rangoon Dip April 17, 2013

Ingredients:

1 pkg (8 oz) cream cheese, softened

1 garlic clove, pressed

1 cup (4 oz) shredded Swiss cheese

3/4 cup sweet & sour sauce

1/2 pkg (8 oz) imitation crabmeat

1 green onion with top (about 1/4 cup thinly sliced)

1/4 cup toasted sliced almonds

Crispy Wonton Chips

Directions:

In a bowl, combine cream cheese & garlic. Add swiss cheese, mix until well blended. Spread cream cheese mixture over the bottom of a 1 QT microwave safe dish, such as the Mini-Baker.

Spoon sweet & sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.

Cook’s tips:

If your microwave doesn’t have a turntable, rotate baker halfway through the time.

To toast almonds, place almonds in Small micro-cooker; microwave 1-2 minutes or until golden brown, stirring after each 30 second interval. Cool completely.

Crispy Wonton Chips

32 square wonton wrappers

Vegetable oil

Preheat oven to 375. Cut wonton wrappers in half diagonally; arrange half of the wrappers in a single layer on large round stone. Spray with oil using the kitchen spritzer.

Bake 8-10 minutes or until golden brown & crisp. Remove from baking stone and cool completely.

The Pampered Chef Season’s Best Fall/Winter 2007

Week of April 15, 2013 April 15, 2013

 

 

 

Monday: Ham dinner

Tuesday: Dinner out

Wednesday: Tacos

Thursday: Leftovers

Friday: Split Pea soup

Saturday: Breakfast for dinner

Week of April 1 April 2, 2013

I’m a day behind, but here’s what I’m working on for this week:

Monday: Pizza Soup

Tuesday: Chicken Tortilla Soup & corn muffins

Wednesday: Leftovers

Thursday: Mac & Cheese

Friday: Chili Boats

Saturday: Breakfast for dinner

Pizza Soup April 1, 2013

Here is the original from Cooks.com:

1 lb. Italian sausage (skin removed)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. canned tomatoes, diced
1 1/2 qts. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese or shredded Mozzarella cheese

Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl. Add soup; top with cheese. Broil 5 to 10 minutes or until cheese is lightly browned. Makes 12 servings.

I followed this recipe the first time except I didn’t use beef base or the french bread in the bottom of the bowl. And we just added cheese on top without broiling.

Tonight I adjusted it to:

1# italian sausage (skin removed)

1/2 cup green onion

3/4 c cauliflower (I chopped it up really fine in my manual food processor)

1/3-1/2 cup pepperoni

2 Tbsp oregano

1 tsp garlic & herb rub

1 tsp cumin

1 1/2 qt water

30 oz pizza sauce

2 (14.5 oz cans) petite diced tomatoes

3 Tbsp worcestershire sauce

cheese of choice to sprinkle on at the end

I followed the same directions of cooking the sausage and veggies with seasonings. Then I added all the “wet” ingredients. Again, I sprinkled cheese on the end, but didn’t broil it. So yummy!

Week of March 18, 2013 March 18, 2013

 

 

 

Monday: Turkey ham, mashed potatoes, and corn

Tuesday: Honey Sesame Chicken, rice, & carrots

Wednesday: Mexican Chicken Casserole, spanish fried rice, and green beans

Thursday: leftovers

Friday: Loaded Baked Potato soup, salad, and rolls

Saturday: Breakfast for dinner (either pancakes or biscuits & gravy)

Week of March 4, 2013 March 4, 2013

 

 

 

Monday: Beef Stew & dinner rolls

Tuesday: Teriyaki steak and sesame noodles

Wednesday: Leftovers

Thursday: Mexican Chicken Pizza

Friday: Honey Sesame Chicken

Saturday: Leftovers

Week of February 25, 2013 February 25, 2013

 

 

 

Monday: Pancakes & sausage

Tuesday: a new recipe, Family-Style Taco

Wednesday: Spaghetti

Thursday: Leftovers

Friday: Steak Fried Rice

Saturday: Chili & cornbread

Week of February 18, 2013 February 18, 2013

 

 

 

 

It’s a celebration week for our family, but also really busy.

Monday: Leftovers (nothing to really celebrate about that, but two of the family will be gone for dinner, so leftovers it is.)

Tuesday: Lentil Tamale Bake & Corn

Wednesday: Pretzel Chicken, Mashed Potatoes, & Green Beans (My oldest turns 18 on Friday and this is one of her favorites, so we’re having it on Wednesday because everyone will be home at a normal time.)

Thursday: Leftovers

Friday: Lettuce wraps, pot stickers, crab rangoon dip, & fresh veggies (This is my daughter’s 2nd choice, and it’s easier for me to put together and keep fresh waiting for everyone to get home from work and guests from out of town.)

Saturday: Tacos, fried rice & fresh veggies (we’re going to have a lot of out of town company that day, so tacos are a great way to feed a crowd.)

Week of February 11, 2013 February 11, 2013

 

 

I have a couple of sickies this week. So we’re starting off the week with homemade soups. The rest of the week is planned, but negotiable because I’m not sure what they will be up to eating then.

But here’s the plan as of now.

Monday: Loaded Baked Potato Chowder (My 5 year old’s favorite soup, right now.)

Tuesday: Homemade Chicken Noodle Soup

Wednesday: Leftovers

Thursday: Greek Chicken Pot Pie

Friday: Orange Chicken Lo Mein

 

Week of February 4, 2013 February 4, 2013

 

 

 

Monday: Leftovers/convenience foods, the fridge is full again.

Tuesday: Grilled chicken wraps

Wednesday: Leftovers or Tamale Lentil Casserole

Thursday: Curried chowder noodle soup

Friday: Speedy Chicken Fried Rice

Saturday: Breakfast for dinner