Menu Mondays

Pretty bare-bones week this week. Tuesday is actually my birthday, but DH has an evening meeting that night, and I have a dentist appointment that day (UGH).

Hopefully we'll celebrate next weekend ;-)

Monday: steak, broccoli, pasta
Tuesday: homemade mac n cheese, baked ham, green beans
Wednesday: turkey tacos with mexican rice
Thursday: California BLT's
Friday: leftover turkey tacos

Almond Sandwich Cookies

I made these as a little Valentine's Day treat for my co-workers. Mmmm..they're delicious.


I could've sat down with a glass of milk and ate the entire batch!! I'll definately be making these again.

I made them per the instructions this time (using the pre-made sugar cookie dough), but I'd like to try making them with a homemade sugar cookie dough recipe next time. Biggest reason being that the recipe claims this makes 7 1/2 dozen sandwich cookies. Uh...I got more like 2.5 dozen.

Almond Sandwich Cookies

(Pillsbury)

Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies

1/2 cup all-purpose flour

1/2 teaspoon almond extract

1 tablespoon granulated sugar (I used large granule sugar instead)

Filling

2 cups powdered sugar

1/4 cup butter, softened

4 teaspoons milk (I actually needed a smidge more...)

1/4 teaspoon almond extract

1 drop red food coloring (I used 2 -- and use whatever color you want!)

Directions

- Heat oven to 350 degrees F

- Break up the cookie dough into a large bowl and stir or knead in additional flour and almond extract until well blended (I just used my Kitchenaid mixer with the paddle)

- Shape dough into 1/2" balls and place balls 1" apart on ungreased cookie sheets

- Press bottom f glass dipped in granulated sugar on each ball until 1/4" thick; prick the top of each cookie with a fork (I ended up rolling the balls in the sugar and then proceeding -- my sugar wouldn't stick to my glass)

- Bake 6-8 minutes, until set but not brown. Cool 1 minute then remove from the cookie sheet to a cooling rack and cool completely (about 20 minutes)

- To make the icing, beat filling ingredients together with an electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon (this seemed like a lot for a 1/2" cookie...) on the bottoms of half the cookies, then top each with another cookie, bottom side down. Press gently.

- Store in the refrigerator; remove 15-20 minutes before serving for optimal flavor.

Skillet Noodle Lasagna

DH and I LOVED this recipe, and it makes so much food we had it for 2 dinners, and a couple of lunches! It actually re-heats really well -- better than regular lasagna!

I made it as a weeknight meal, so it's pretty quick as well.

Our only complaint is we'd like more spinach -- next time I'll make it with fresh, chopped spinach so I can add as much as I want!

Skillet Noodle Lasagna

(Erica's Kitchen, by way of Test Kitchen)

1/2 lb pasta, any size/shape you prefer (I used shells)

1 container (1 lb) cottage cheese

1 10 oz package frozen creamed spinach, thawed

1 lb ground meat (I used beef)

Pepper, oregano and garlic powder to taste

1 large 32 ou jar pasta sauce

1 package (8 oz) shredded cheese (I used mozzarella/provolone mix)

1/4 c grated Parmesan

Directions

- In a large skillet (12" and probably somewith with high sides, as this layers up quickly) cook your ground meat, drain any fat and season to taste with black pepper, oregano and garlic powder.

- When done, transfer to a bowl and set aside.

- Cook noodles according to package directions. Drain.

- Meanwhile - combine the cottage cheese and creamed spinach in a bowl.

- In the skillet, spread a layer of pasta sauce, about one cup, over the bottom.

- Top with about 1/3 of the noodles, then layer in your meat, and then top with another 1/3 of your noodles.

- Top those with 1/2 of the remaining pasta sauce, then add your cottage cheese mixture and 1/2 of the package of shredded cheese.

- Finally add on your remaining noodles followed by the remaining sauce.

- Cover skillet and turn to high heat and bring to a rapid simmer.

- Reduce to medium heat, and simmer for about 10 minutes.

- Sprinkle on your remaining shredded cheese and Parmesan cheese.

- Replace cover and simmer for another 2 minutes.

- Remove from heat and let stand for about 10 minutes.

- Serve.

Menu Mondays

Pretty non-descript week this week, as I will be spending every waking moment at home preparing for my grandma, mom, and mom's boyfriend to visit me in my new house for the first time!

No clue what I'll be feeding them -- so those updates will probably come later.


What I'm feeding DH and I this week...


Monday: Steak for dinner, and I'm off so I think I'm going to make these cookies for my co-workers

Tuesday: Crockpot Chicken Parisienne (I actually got this off the linked site, but I see Erica also made it last week!)

Wednesday: spaghetti with meat sauce and homemade bread

Thursday: Chicken Parisienne leftovers

Friday: Guests arrive -- trying to decide what to make!

Mmmm..pizza....

Your standard pepperoni above...
And the deliciousness of salami pizza. Seriously...if you've never had it, I really highly reccommend you try it. Mmm!

Menu Mondays

Not much to report for this week's menu -- pretty standard week!

Saturday: Bacon Wrapped Stuffed Chicken, Mashed Ptatoes, Green Beans and Corn (for MIL's birthday)
Sunday: Prep a breakfast casserole for work Monday, make DH bread for lunches
Monday: Steak, roasted or steamed broccoli, pasta
Tuesday: Chicken Pot Pie/Chicken and Biscuits (depending on time)
Wednesday: Skillet Noodle Lasagna
Thursday: Leftovers
Friday: Leftovers, OR, my Dad potentially coming to visit. We'll see!