Thursday, September 30, 2010

Turkey Tenderloin in Creamy Mushroom Sauce

I got a great deal on turkey tenderloin at the grocery store this week.  It was one of those orange tag markdowns, where the meat is about to hit its expiration date.  That's a great way to pick up spendier cuts of meat that you might not normally buy - they're usually marked down 40 - 50 percent.  Just make sure you use or freeze the meat that day, or you negate all that savings!

I made this with a can of cream of mushroom soup because I had some on hand, but it would be equally tasty and healthier (and not much more time consuming) to whip up a batch of white sauce instead.  If you do this, omit the milk from the recipe.

Serves 4 - 6

2 turkey tenderloins
1 T. butter
1 cup sliced mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 t. celery seed
1 t. dried thyme
salt and pepper to taste

Place turkey in an 8x8 baking dish (I cut them each into three chunks first). 

Melt butter in a large skillet over medium heat.  Add mushrooms, onions, and garlic.  Saute until the onions are soft.  Add soup, milk, and seasonings, stirring to combine.  Stir until the soup is smooth.  Pour over the top of the turkey.

When ready to cook:  Bake at 350 degrees for 45 minutes or until turkey is cooked through.  Serve over cooked pasta.

Menu Plan Sept. 27 - Oct 1

I do, in fact, have a menu plan this week, I just haven't posted it yet! 

Monday, we ended up with leftovers because - get this - I FORGOT to make dinner!  Craziness, I tell you!

Tuesday, we had turkey tenderloin baked in creamy mushroom sauce.

Wednesday, we had lemon chicken.

Tonight, it's baked chicken taquitoes (this is my new favorite recipe!).

Friday, it's meatless night, and I have no idea what that will be yet, but I'd better get on it!

Gotta go post a couple of recipes from this list or I'll never remember what they were later.  Have a great week!

Black Bean Lasagna

We're trying something new in our house - meatless meals once a week.  This is mainly for budget reasons, but we also eat (in my opinion) far more meat than necessary.  This was good, but my husband told me I'm only allowed to make it again if I promise to never, ever refer to it as lasagna.  In his mind, lasagna is Italian, and this is definitely not Italian!  I think I'm supposed to call it "Layered Mexican Casserole".

I actually made this with no-boil noodles, because that's what I had in the pantry, but it came out a little dry so next time I'll definitely use regular noodles And the leftovers were even better than the initial dish, after the flavors had had a chance to meld.

Serves 4

6 lasagna noodles
1 15-ounce can black beans
1 T. canola or olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 15-ounce can tomato sauce
2 t. chili powder
1 t. ground cumin
1 t. salt
1/2 t. black pepper
1 cup cottage cheese
4 ounces cream cheese, softened
1/4 cup sour cream, plus extra for serving

Boil the noodles according to package directions.  Drain and set aside.

In a large skillet, saute the onions, peppers, and garlic in the oil until the onions are soft.  Add the beans, lightly mashing them with a fork.  Stir in tomato sauce and seasonings.

In a small bowl, combine cottage cheese, cream cheese, and 1/4 cup sour cream. 

Lay two noodles in the bottom of a greased 8x8 casserole dish.  Spread 1/3 of the bean mixture over the noodles, then spread 1/3 of the cheese mixture over that.  Repeat layers again, and then a third time, stopping at the bean mixture.  Save the rest of the cheese mixture for after baking.  If baking later, cover and refrigerate or freeze at this point. 

Bake, covered, at 350 degrees for 1 hour.  Remove from oven and spread remaining cheese mixture on top.  Let stand 10 - 15 minutes, and serve with salsa and sour cream on top.

Sunday, September 19, 2010

Menu Plan September 19-23

I haven't planned a menu for a while, but it's not like I don't need one!  We recently revised our budget and eliminated restaurants completely, so organization is paramount at the moment.

Here's the plan for this week:

Tonight, I made buttermilk chicken, with mashed potatoes and sauteed summer squash.  One of my favorite meals ever, and yes, it can be made ahead (but I didn't).  I'll post instructions soon!

Tomorrow, we'll be having cranberry pork chops.  How have I never posted this recipe on either blog?  Must remedy that...

Wednesday, teriyaki chicken.

Thursday, something meatless.  Hubby has promised we can start having meatless meals once a week to save money.  I'm not sure what yet, I need to do some recipe hunting!

Friday, we're babysitting our nieces and nephews, so I think we'll just be picking up a pizza or making something super quick at their house.