Cranberry Jello Salad

6 oz. package raspberry jello

2 C. Boiling water

1 package frozen strawberries

1 med. can crushed pineapple

2 chopped bananas

3 apples, chopped and peeled

2 c. Pomegranate seeds

Layer:

1/2 jello with 

1 pint sour cream

3 oz. cool whip

3 oz. cream cheese - blend all three together and spread on top

Top with other 1/2 jello. Refrigerate overnight. 

Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually didn't pour over the bread.  It worked out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.)   Cut butter into pieces and dot over the top. Cover. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

Marinated Flank Steak

Ingredients

1 1/2 pound flank steak

Marinade:
1/4 cup soy sauce
3 T. Honey
2 T. vinegar
1 1/2 t. garlic powder
1 t. ground ginger
1/2 cup vegetable oil
3 green onions, sliced

Vegetable side dish:
1 large bunch of fresh broccoli
butter
salt and pepper

Green salad:
1 head lettuce
3-4 green onions
1 navel orange
salad dressing

1 loaf french bread



1. For flank steak marinade, mix ingredients, whisking until slightly thickened.
2. Place flank steak in a 9X13-inch pan and puncture 5 or 6 times with the tines of a fork to allow marinade to permeate the steak. Pour half of the marinade on the meat, flip to the other side, and repeat. Cover the steak and refrigerate all day or overnight.
3. Turn oven to broil.
4. For vegetable; wash and trim broccoli. Cut into serving size spears and place in a microwave-proof dish.
5. For flank steak; remove steak from marinade and place on a rimmed cookie sheet or broiler pan. Place in oven on the middle rack, and broil each side for approxiamately 6 minutes.
6. For green salad; wash and dry lettuce, then chop and place in a salad bowl. Remove skin from orange and slice sections into small pieces. Slice green onions, including tops, and add to bowl.
7. For vegetable, place broccoli in the microwave when it's time to flip the flank steak, and cook on high for 7 to 8 minutes.
8. To complete green salad, add dressing and toss lightly. Serve on individual plates.
9. remove steak from oven and place on a cutting board to slice.
10 Heat french bread by lowering oven heat to 350 degrees. Place bread on a cookie sheet, and put in oven when it has cooled down.
11. Serve flank steak by slicing very thinly on the diagonal across the grain. Meat should be slightly pink in the center.
12. Complete vegetable, remove broccoli from microwave. Season with a small amount of butter and salt and pepper.
13. Remove french bread and slice.

Week 1: Herbed Chicken in Tomato Sauce

Herbed Chicken in Tomato Sauce

with Caesar's Pasta and Fresh Zucchini

Ingredients

8 boneless, skinless chicken breasts

4 T. butter

8-10 fresh mushrooms

2 cloves garlic

1 8-oz. can tomato sauce

1/2 t. each basil and oregano

1/4 c. light sour cream

Caesar's Pasta

2 9-oz. packages fresh angel hair pasta

3 T. light sour cream

3 T. Caesar salad dressing

Vegetable Side Dish

4 zucchini

butter

salt and pepper

1. Preheat oven to 375 degrees. Fill a large pot with water and begin to heat for pasta.

2. For chicken entree: arrange 8 individual breasts in a 9 X 13-inch glass baking dish. Melt 3 T. butter and drizzle over chicken. Bake uncovered, for 10 minutes. Remove from oven and set aside.

3. For vegetable, trim ends off of zucchini and cut in 1/4" slices. Place slices in a small microwavable baking dish.

4. Slice mushrooms and remove skin from garlic.

5. In a saute pan, melt 1 T. butter over medium heat. Add minced garlic and sliced mushrooms and cook for only 3 minutes, stirring occasionally. Add tomato sauce, basil, and oregano and simmer for another 3 to 4 minutes. Remove from heat and add light sour cream.

6. For pasta, mix light sour cream and Caesar salad dressing in a small bowl. Set aside.

7. Drain liquid from chicken breasts and spoon tomato-mushroom sauce on top. Return chicken breasts to oven, reduce heat to 350 and bake for 15 minutes or until done.

8. Place zucchini in microwave and cook on high for 7 minutes.

9. Place fresh pasta in boiling water and cook for 1 to 2 minutes or until done. Remove pasta from heat and drain in a colander. Toss with sauce mixture.

10. Remove zucchini and season to taste with butter, salt and pepper. 

11. Remove chicken breasts from oven and serve immediately. Makes 4 servings. 

Protein.............25%

Carbohydrate...40%

Fat...................35%



Week 1: Chicken Pasta Italiano

Chicken Pasta Italiano

4 boneless, skinless chicken breasts
1/2 lb. lean bacon
4 lg. tomatoes
8 cloves of garlic
1/4 c. chicken broth
2 T. sherry
1 1/2 T. EACH Basil, Oregano, Thyme & Marjoram
1/8 T. Crushed Red pepper
2 9 oz. packages fresh spaghetti
1/2 c. grated Parmesan cheese

1 lg. bunch grapes
8-12 bread sticks

1. For chicken entree: prepare ingredients * cut chicken into this slices, then into 1" pieces. * Cut tomatoes in half and squeeze to remove seeds; chop into small chunks. * Trim ends and skin from garlic.

2. For fruit: wash grapes and separate into clusters, place in a serving dish.

3. For pasta: fill a large pot with water and salt and begin to heat.

4. In a wide frying pan, cook bacon over high heat until crisp. Lift out, drain and crumble, then set aside. Keep the drippings. Press garlic into the pan with the bacon drippings and add the chicken. Cook stirring for about 4 minutes, or until chicken is no longer pink. remove chicken pieces from the pan with a slotted spoon and set aside with the bacon.

5. Add tomatoes, chicken broth, sherry, basil, oregano, thyme, marjoram and red pepper to pan, cook for 3 to 4 minutes.
7. Place fresh spaghetti in boiling water and cook about 2 minutes until done.

8. Meanwhile, return chicken to tomato mixture, lower heat, and stir until heated through.

9. Remove pasta from heat and drain in colander. Spoon chicken tomato sauce over individual servings of spaghetti, sprinkle with Parmesan cheese and top with crumbled bacon. Serve immediately. Makes 4 servings.

Table Talk!

Scan the newspaper or the Internet for articles that interest you. What is the pulse of public opinion in your family about some of the more pressing issues of the day? Find out by having your own "op-ed" session. Skim the editorial page of your newspaper for subject matter (recycling, energy, conservation, teacher's pay, etc.) and bring some of the most interesting topics to the table. Take turns offering a commentary on the subject. Remember to begin with a headline that summarizes the piece. Then read the newspaper out loud, so people can compare their ideas with those of the pundits.

Week 1 Shopping List

I checked this book out from the library a few years ago and have been loving these ideas and recipes ever since. For each week, there are five dinner ideas, a shopping list and the recipes to go along with them. It makes, "What's for dinner?" an easy question to answer.

Week 1 shopping list:

1 1/2 lb. flank steak
1/2 lb. bacon
16 boneless, skinless chicken breasts
1 lb. cooked baby shrimp

Parmesan cheese
butter
eggs
milk
1 pint light sour cream
1 package bread sticks
2 9 oz. packages fresh spaghetti
linguini
anger hair pasta
Caesar salad dressing
1 8 oz. can tomato sauce
1 16 oz. can corn
1 141/2 oz. can tomato pieces
2 14 1/2 oz. can chicken broth

2 cloves garlic
1 lg. onion
2 heads lettuce, romaine
4 large tomatoes
1 bunch green onions
1 lg. bunch broccoli
1 green pepper
8-10 mushrooms
4 zucchini
1/2 lb. snow peas
1 lg. bunch grapes
3 oranges
1 sm. bunch bananas
1 apple

french bread

check pantry for:
basil
chicken bouillon
crushed red pepper
garlic powder
ground ginger
honey
marjoram
olive oil
oregano
rice
salad dressing
salt
sherry
thyme
vegetable oil
vinegar

Week 1 Menu

Week 1 Menu

Chicken Pasta Italiano

w/ Bread Sticks & Grape Clusters

*

Marinated Flank Steak

w/ Fresh Broccoli, Green Salad & French Bread 



*

Herbed Chicken in Tomato Sauce

w/ Caesar's Pasta & Fresh Linguini and Green Salad

*

Stir Fried Shrimp with Linguini

and Green Salad

*

Baseball Casserole

& Fruit Salad

Protein Cookie Recipe

Protein Cookie Recipe
(Makes about 3 doz.)

2 1/2 C Rolled Oats (I used quick)
1/4 C Toasted Pumpkin Seeds
1/2 Cup Raw Pumpkin Seeds
1/2 C Raisins (I used yellow)
1/4 C Very finely chopped Almonds
2 Tbs sunflower seeds (I used raw unsalted)
1 tsp Cinnamon
1/2 C. Almond Butter or Peanut Butter (Natural is more Healthy :)
1/3 C. plus 1 Tbs Honey
2 Tbs Molasses (Original recipe called for Barley Malt Syrup)
1 tsp Vanilla

*Grind 1/2 C of the Oats and the Toasted pumpkin seeds in a food processor until powdery (kinda flour like). SET ASIDE

*In a large bowl hand mix and combine remaining oats and other dry ingredients (pumpkin seeds, raisins, almonds, sunflower seeds and cinnamon.

*Mix in Peanut Butter, Honey, Molasses, and vanilla until a soft dough forms.

*Get a little bowl of water to wet your palms as you roll each cookie in a ball. about 1" in diameter. The water helps it all come together.

*Then roll it in the oats & sunflower mixture.

*I store them in a ziplock in the fridge.

**Note: If your kids don't like raisins you can do chocolate chips or leave the raisins out.