Thursday, March 24, 2011
We are on spring break this week. I have enjoyed cooking meals in a more laid back manner; there have been no dance classes or choirs or meetings to run to. I have still had to plan the meals, but not based on what is going on in the evenings. Needless to say- it has been quite refreshing. One of the things that I wanted to do with the girls this week is teach them how to cook a dinner in aluminum foil. This is the kind of meal we grew up making when we went camping. However, tonight we cheated and used the grill. They are very simple to make, and they are very quick to cook on the grill. The girls did all parts of it except for lay the chicken in! For some reason- if they pick it out and help make it; they eat better! It also makes for easy clean-up!
Ingredients (per packet)
5 baby carrots, diced
1/2 potato, sliced thin
1/4 onion, sliced thin
1 chicken breast
- Tear off a big enough piece of aluminum foil for all of the ingredients to be folded into and covered. Pour a bit of olive oil onto the bottom of a sheet of aluminum foil.
- Place a thin layer of potato on the bottom.
- Place a thin layer of onions next.
- Place a chicken breast on top.
- Top with carrots and another thin layer of potatoes.
- Season generously with salt, pepper, and Cavender's seasoning.
- Top with a smidge of olive oil (that means very little :))
- Fold the middle together, folding over at least once.
- Fold the ends on top of the packet, to prevent the oil from leaking out.
- Grill or cook over an open fire until the chicken juice is clear. (Took about 20 minutes on the grill.)
Sunday, March 13, 2011
•1 1/2 pounds ground beef
•1 medium onion, chopped
•1 small head cabbage
•2 cans diced tomatoes (15 oz each)
•1 can tomato sauce (8 oz) or 1 can condensed tomato soup
•1/2 to 1 teaspoon cinnamon
•salt and pepper to taste
•About 2 cups hot cooked rice
Brown ground beef with onion; transfer to slow cooker/Crock Pot. Slice cabbage into small wedges; place on ground beef. Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over the rice or mix together.
Wednesday, March 9, 2011
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice
2 c. crushed cornflakes
3-6 Tbsp. Butter
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.