This month we have...
Seafood Chowder (YUM)
Spinach, feta and chicken roll ups
Ranch chicken & mashed potatoes
Beef and mushroom pot pies
Tortellini Soup
Sausage Ragu & polenta
Meatloaf
Seafood Chowder
1/2 lb raw shell-on shrimp
2 TBS olive oil
2 shallots, peeled and minced
1 sweet red pepper, cored, seeded and diced
3/4 lb small new potatoes, diced
1 can (6.5oz) chopped clams in juice
1/2 lb tilapia fillet
3 TBS all purpose flour
1/2 tsp salt
2 cups milk
1 can (10 3/4 oz) condensed cream of shrimp soup
1 box (10 oz) frozen corn kernels, thawed
Peel shrimp; place shells in medium sauce pan. Add 2 1/2 cups water, cover and bring to a simmer over medium heat, cook 10 mins.
Meanwhile, heat oil in a large pot over medium heat. Add shallots and sweet red pepper. Cook 5 mins to soften. Stir in potatoes and cook 1 minute. Strain clams; add juice to pot, reserving clams. Strain shrimp broth into pot; discard shrimp shells. Bring to a simmer & cook 10 mins.
While potatoes cook, cut shrimp and tilapia into bite size pieces. Whisk flour and salt into milk.
Stir shrimp, tilapia, milk mixture, condensed soup, clams and corn kernels into pot. Simmer 3-4 minutes until shrimp are pink and fish is opaque. Top with crackers!
Serves: 6
Ranch Chicken
Adapted from Pioneer Woman's recipe
If planning to freeze:
Marinate chicken. While marinating, cook mashed potatoes. Divide potatoes and spread evenly in containers. Sprinkle grated cheddar cheese over mashed potatoes.
Cook bacon and set aside. Cook chicken in bacon fat, about a minute per side, just to brown.
Place two chicken breast ontop of each helping of mashed potatoes. Sprinkle with more cheddar cheese and top with two slices of bacon. Wrap tightly with foil.
To Reheat: thaw in fridge over night. Bake at 350, covered for 40 mins. Uncover and bake an additional 10 or until chicken is cooked through. Cooking time will depend on the thickness of your chicken. Enjoy!
Creamy Polenta Casserole
Ingredients
12 ounce(s) hot Italian turkey sausage, casings removed
12 ounce(s) meatloaf mix (veal, pork, and beef) or ground beef chuck
1 (1-pound) jumbo onion, chopped
2 clove(s) garlic, finely chopped
1 can(s) (28-ounce) whole tomatoes in puree
1 small (1-pound) eggplant, cut into 1/2-inch pieces
4 cup(s) water
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 1/2 cup(s) cornmeal
1/2 teaspoon(s) salt
3/4 cup(s) freshly grated Pecorino Romano or Parmesan cheese
Directions
- In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
- To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim.
Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing.
To cook after freezing. Defrost for 24 hours in fridge. Bake at 350 for 1 hour coverd. Uncover and bake an additional 20 minutes.
Had the meatloaf tonight!! Yummy
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