Roasted Veggies and Chicken (easy dinner)

This is not really a recipe, but I thought I would share since its my new favorite dinner and I have this once a week.

Cut up a bunch of vegetables. I use potatoes, sweet potatoes, carrots, peppers, onions, mushrooms (just a seggestion, of course I don't really use these)and zucchini. Toss lightly with olive oil and salt, or add seasoning, lemon pepper, pepper, italian, whatever you are in the mood for. Cut your tubers smaller as they take longer to cook. Throw in the oven at 375 for about 20 minutes, stir and flip, then go another 20-30 minutes.

After I flip it the first time, I start my chicken, just take some defrosted breasts and fry them in a pan on the stove with BBQ sauce, Italian dressing, or lemon pepper and butter, whatever is easiest.

That's it. Any its almost done, so now I am going to go eat it. Yum!

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour

makes approximately 15-16 rolls

Ingredients:

Roll Dough:

1/4 cup warm water (not hot, about 110 degrees)

1 package (2 1/4 teaspoons) active dry yeast

1/3 cup warm milk

1 large egg, beaten

3/4 cup pumpkin puree, either fresh or canned

1 tablespoon melted butter

2 cups (approximately) All-Purpose Flour

1 1 /4 cup Whole Wheat Pastry Flour

1/2 cup brown sugar

1 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

Filling:

1 stick butter

2/3 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon each of allspice and ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

Cream Cheese Frosting:

4 ounces cream cheese

1 stick (4 ounces) butter, softened

1 teaspoon vanilla extract

3/4 teaspoon lemon juice

2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Banana Zucchini Walnut Bread

3/4 cup vegetable oil
2/3 cup brown sugar, packed
1 cup white sugar
3 eggs
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cup all-purpose flour
1 tablespoon cinnamon
1 1/ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, chopped

Preheat oven to 325 degrees F. Butter and flour two 9-inch loaf pans.

In a large bowl, beat the eggs until light and fluffy. Add oil, brown sugar, sugar, grated zucchini, mashed bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda and salt. Add the walnuts.

Divide the batter evenly between two 9-inch loaf pans and bake until a toothpick inserted into the center comes out clean, about 1 hour. Allow to cool in the loaf pans for about 15 minutes. Remove from the pans and place on a wire rack to cool completely.

Sweet Potato Enchilada Stack

6 servings

1 large sweet potato, peeled and cut into small cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion chopped
1 can black beans, rinsed and drained
1 can enchilada sauce
2 tsp. chili power
1/2 tsp oregano
1/2 tsp ground cumin
3 tortillas
2 cups shredded cheddar cheese

In a large microwave safe bowl, combine sweet potato and water. Cover and microwave 4-5 minuted or until potato is almost tender.

Meanwhile in a large skillet, cook beef and onion until no more pink. Add black beans enchilada sauce, chili power, oregano, cumin and sweet potato; heat through.

Place a flour tortilla in a greased 9 inch deep dish pie plate; layer with a third of the mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.

Its in the oven right now so we will see how it is.

Potato Cheese Soup

2 cups boiling water
1/2 cup carrots
1/4 cup onions
1/4 cup celery
1/2 cup broccoli
2 cups potatoes
1/4 cup butter
salt and pepper

2 cups milk
1/3 cup flour
1 cup cheese

I don't actually measure anything, just chop up the veggies and boil them, adding the potatoes last and simmer for 10 minutes. Don't drain. Cut the veggies as small as you like, I like the smaller the better and sometimes if I want it smoother, I actually put them all in the blender and blend them all up.

Make the white sauce (heat, do not boil) with the last 3 ingredients and then add it to the veggies.

Chicken & Spinach Tortellini Soup

This makes 10 serving so cut it in half for a family of 4.

3 small red potatoes peeled and cubed
2 medium carrots, sliced
1 small onion, chopped
2 Tbsp. plus 1-1/2 chicken bouillon granules ( I used 2 bouillon cubes)
2 Qt. water
3 cups cubed chicken
10 oz. chopped spinach
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 pkg. (9 oz each) refrigerated cheese tortellini

In a Dutch oven ( I just used a big pot, same thing right?) combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.

I loved this and so did the WHOLE family! Highly recomend!!

Green Chili Rice

1 Cup water
1/2 cup frozen corn
1/2 cup chopped sweet orange pepper
1/2 cup black beans, rinsed off
1 can (4oz) chopped green chilies
2 Tbsp butter
1 garlic clove
1/4 tsp. salt
1/4 tsp ground cumin
1/8 tsp ground turmeric
1 cup uncooked instant rice

In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from heat; let stand for 5 minutes. Fluff with fork.

So this looks like a lot of ingredients, but its really not. This rice is soooooo good! and it goes great with the pork chops. I used instant brown rice and it took longer to cook. I bet to could just throw it all in the rice cooker to though.