Multi-tasking for a busy week…

My boss is on vacation this week (Yay for him, Boo for me) so I get to cover for him as well as keep up with my regular duties. This usually means a week of no lunch breaks and coming home exhausted….I thought I’d use my Sunday to make up a few supper dishes that I can stash in the fridge and throw in the oven when I get home while I unwind with a glass of wine! (Or a Mike’s Hard Black Cherry Lemonade, hmmmmmm….decisions!)

Last night I grilled a couple of blade steaks for Fajitas and I have one whole steak left over, I also have 3/4 of a rotisserie chicken I bought to make sandwiches out of so I’m going to recycle those leftovers. As I’m also working today on the Wedding Cupcake stands for the upcoming Chef Vivi/Captain America nuptials, I’m not going to have time to photograph step-by-step directions of all three dishes (plus it would make this post ridiculously long!)  but you guys will be ok, right?? Grammy’s busy today!!

These are not fancy dishes, they are goold old-fashioned basic casseroles. They taste good and are picky-eater, kid friendly (ok, one has mushrooms and onions but you can leave those out!) Gourmet they are not…

Since I’m multi-tasking these meals, I cooked a whole 1 lb box of pasta and split it between two recipes. (Eating the same shaped pasta twice in one week doesn’t bother me in the least!) All three of these recipes will freeze nicely and keep for about 3 months if you want a stash of ready-made dinners handy…Just take them out of the freezer and put them in the fridge to defrost the night before you want to bake them. Easy-peasy! I spent a grand total of 1 hour putting all three dishes together, that included grating the cheeses and chopping everything, add about another 15 minutes to that if you need to grill the steak and a couple of chicken breasts. Still not bad for three meals, make a salad or a veggie to go with and you are Golden!!

Here we go:

Grilled Steak Stroganoff

* 1 lb Blade steak, Grilled — brush with Olive Oil and season steak with salt/pepper/garlic powder before grilling.

* 1/2 pound pasta of choice, cooked al dente in salted water

* 1 cup light sour cream

* 3/4 cup grated parmesan cheese

* 1 cup part skim ricotta cheese

* 1 teaspoon dried basil

* 1/2 cup thinly sliced green onion

* 1 cup sliced mushrooms (optional)

* 1 teaspoon garlic powder (I prefer McCormick California Course ground style)

* dried parsely for garnish (optional)

* Sea salt and freshly ground pepper to taste

Let steak rest for about 10 minutes after you grill it, then slice it into thin strips. Mix together sour cream, ricotta, garlic powder, basil and green onions until smooth in a large bowl, season with salt/pepper to taste. When well combined add parmesan, mushrooms, cooked pasta and steak. Pour into baking dish sprayed with Pam. Sprinkle with a little parsley and extra cheese if you want…Bake uncovered for 25 minutes at 350. Serve with Garlic bread and a nice green salad…

 

Pepperoni Chicken Pasta

* 2 cups cooked chicken, cubed (2-3 boneless breasts)

* 1/2 pound pasta of choice, cooked al dente in salted water

* 4 oz sliced pepperoni

* 1 cup shredded Monterey Jack cheese

* 4 oz light cream cheese

* 1 can reduced fat cream of chicken soup

* 1/4 cup Progresso dry bread crumbs

* 1 teaspoon melted butter

* sea salt and ground pepper to taste

In a medium sauce pan heat cream of chicken soup and cream cheese over med heat until cheese is melted and smooth, season with salt and pepper. Mix together with cooked pasta and chicken in a large bowl.

Pour half of the chicken/pasta/sauce mix into a deep baking dish sprayed with Pam. Layer the pepperoni and most of  the grated Monterey Jack cheese on top then pour the remaining chicken/pasta/sauce over pepperoni. In a small bowl toss bread crumbs with melted butter, mix in remaining cheese and sprinkle crumbs/cheese mixture on top. Bake uncovered for 30 minutes at 350. Serve with a green veggie.

 

Creamy Potato Pork Chop Bake

* 4 Boneless Pork chops

* 4 cups frozen shredded hashbrowns, thawed

* 1 cup 2 % milkfat shredded cheddar, plus a little more for topping

* 1 can reduced fat cream of celery soup

* 1/2 cup light sour cream

* sea salt and fresh ground pepper to taste

Season pork chops with salt/pepper, brown over medium/high heat on both sides in a skillet sprayed with Pam. (It’s not necessary to cook the chops completely, they just need to get a nice color on the outside)

In large mixing bowl combine hashbrowns, cheese, sour cream and soup, season with salt and pepper to taste.  Pour into baking dish sprayed with Pam. Top potatoes with browned chops. Cover with foil and bake  for 45 minutes at 400, removed cover, sprinkle chops with a little extra shredded cheddar and bake an additional 15 minutes. Serve with a veggie (We like this one with carrots)

 

I hope these ideas make life a little easier for you, I know how busy some of you are about to get with Kiddos going back to school, sports starting back up…Contact me if you need clarification on any of the instructions since there are no pictures!

Enjoy!

🙂

 

 

 

 

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2 thoughts on “Multi-tasking for a busy week…

  1. All of these sound so good, and will probably be great when I get home from my long nursing school days! Definitely saving them! 🙂

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