Each week or two I make a list of several baked items that our family will be eating so that we take an afternoon and get 3 or 4 goodies made for the freezer.
One time dirtying up the mixing bowls and measuring spoons! One time heating the oven!
Often the muffin or bread recipes are doubled to make our baking even more efficient.
This week's kitchen day included soft pretzel sticks (for snack), granola (for breakfast and snacks), and whole wheat tortillas (for quesadilla lunches).
Now for our true New Recipes...
Asian Beef NoodlesSimple and pretty.
(Not so much healthy, but it could be if whole grain pasta was substituted for the ramen noodles.) I doubled the recipe to serve 8, however the servings sizes were quite skimpy even then divided between 7 of us...yet, still a tasty, quick dish.
Now...we really like sweetened cornmeal mush for breakfast, but this savory version with sweet corn, onions, and peppers was difficult to get down. Even with the suggested yummy accompaniment of salsa and avocado, we will not try this one again!
We served Maine Baked Beans alongside burgers to a lunch visitor. The molasses flavor doomed this new recipe to the trashcan.
Crock Black Bean and Corn Salsa Chicken
Yum! Yum! This is a simple recipe that had great mild Mexican flavor. We ate it over rice, but you can serve in tortillas or on chips as well.
3 c. dry black beans, cooked and drained
4 c. frozen or canned corn
4 chicken breasts (I used 6 thighs.)
1 c. salsa
1 packet taco seasoning or
1 tsp. each: chili powder, cumin, garlic powder, onion powder, salt
3/4 c. water (or bean broth)
Cook on High 4 hours.
Top with sour cream, cheese, lettuce, tomato, or hot sauce
Triple Decker Salmon Club Sandwiches
I altered the original recipe a bit to cut down on time. Instead of making them Big Mac style with 3 slices of bread between layered filling, I opted for mixing up all the ingredients together and broiling open face sandwiches.
The second ingredient option is what I used...
3/4 c. cottage cheese or 8 oz. cream cheese
1/4 c. dill pickle, chopped
6 oz canned salmon or 15 oz. mackerel
2 celery ribs, chopped
6 slices of bread, toasted
Combine cream cheese, pickles, fish, and celery in a bowl. Spread on top of split and toasted buns or bread. Broil 5 minutes or until filling bubbles. Add a lettuce leaf if you like.
We are well pleased with the tasty turnouts of most of the new recipes eaten this week. Unfortunately my cookbook isn't being thinned out much as the recipes stay put for future tastebud enjoyment.