Menu for our week

So last week was a sorta weird week. We had some really different types of recipes. Hopefully the next time it's my turn the recipes will be a little more helpful for everyday use. And maybe a little more kid friendly. Anyway, here you go. I put my commentary in purple, the recipe titles in black and the recipe in white.

Sunday - Hamburgers and tater tots.
Don't forget to season your hamburgers with McCormick Montreal steak seasoning! It makes them super yummy.

Monday - Sweet Potato Soup and Sauteed Mushrooms
5 scallions
3 cups chicken or vegetable broth
4 cloves garlic, finely minced
1 teaspoon curry powder
3 cups leftover mashed sweet potatoes
2 teaspoons grated lemon zest
2 tablespoons grated Parmesan cheese
Salt and pepper
2 tablespoons olive oil
1 pound mushrooms, thickly sliced

1. Mince the scallions and keep the white and green portions separate.
2. In a medium saucepan, combine the broth, scallion whites, 1 clove of the garlic and the curry powder. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
3. Add the sweet potatoes and lemon zest, and stir until well combined. Stir in the Parmesan. For a smooth, cream-style soup, puree the mixture in a blender (or use an immersion blender). Taste for seasoning and add salt and pepper if needed (this will depend on how the mashed potatoes were seasoned to begin with).
4. In a large skillet, heat the oil over medium-high heat. Add the remaining 3 cloves garlic and cook for 1 minute. Add the mushrooms and stir to coat. Sprinkle with a pinch of salt and cook until the mushrooms are softened, about 6 minutes.
5. Serve the soup in shallow bowls with some sautéed mushrooms on top. Garnish the mushrooms with some of the minced scallion greens.

Makes 6 servings

We had a leftover sweet potato from Thanksgiving that was growing and needed to be eaten so we made this soup. It was actually really good. I think it was better than the tomato soup I made later in the week.

Strawberries and Creme for dessert!
12-16 (more or less depending on the size) large strawberries
4 oz. cold heavy cream
4 oz. cream cheese, room temperature
2-4 Tbsp. confectioner's sugar (make is as sweet as you like)
1 Tbsp. lemon juice
a little vanilla extract

Beat the cream cheese and confectioner's sugar with an electric mixer. Add the heavy cream. Continue beating until the mixture thickens. Add the lemon juice and vanilla extract. Continue beating until stiff peaks form. Place in the fridge for several hours, or overnight.

Oh man this is yummy! Jared just wanted to eat the creme, forget the strawberries! Either way it's delicious!

Tuesday - BBQ Chicken Sandwich

2 cups shredded cooked chicken
3/4 cup barbecue sauce
1 Tbsp. chopped onion
1 Tbsp. mustard
4 kaiser rolls

In a medium saucepan, combine chicken, barbecue sauce, onion and mustard; cook over mediu heat for 15 minutes, stirring occasionally.

Spoon chicken mixture into rolls and enjoy.

Super simple and really good.

Chocolate-Pecan Truffles

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped

1/4 cup whipping cream

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1 cup powdered sugar

Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.

Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.

Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

These were yummy. Just another random Valentine's Day treat I made.

Wednesday - Roasted Tomato Soup, bread and salad.

6 cups (3 pints) cherry tomatoes
3 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 Tbsp unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1 cup whipping cream

1. Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
3. Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Our grocery store had a super deal on cherry tomatoes and I this recipe sounded really good so I went ahead and made it. The soup was good but for all that work I would rather just open up a can and enjoy.

Thursday - Salad with pork

Just a salad with pork slices on top. Mmm...salad is good!!!

Friday - Tuna Casserole
1 can cream of mushroom soup
1/2 cup sour cream
3/4 cup milk
1/2 cup mayonnaise
1 can tuna
1 cup grated cheese (any kind will do)
1 Tbsp salt and pepper to taste
3 cups cooked pasta (I use egg noodles)
I also add vegetables. I don't know how much but some days I put in peas and carrots other days I put in broccoli.

Combine all ingredients. Pour into a 13 x 9 baking dish. Bake for 45 minutes at 350 degrees. Top with extra cheese the last 15 minutes of baking.

It's a lot creamier than the tuna casserole recipe in the family cookbook. We like it!

Saturday - Leftovers