Archive | September, 2013

Cuban Panini and Black Bean Soup

By on September 11, 2013 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover

What To Make With Leftover Pork Tenderloin

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Cuban Panini and Black Bean Soup

Cuban Panini and Black Bean Soup

Ingredients

  • french bread- 1 loaf, sliced into ½ inch slices
  • sliced ham- 1 lb, or stored leftover sliced pork tenderloin from Berry-Good Pork Tenderloin
  • sliced dill sandwich pickles- 1 24oz. jar
  • tomatoes, roma or vine-ripened- 1-2
  • black beans- 1 28oz. can, drained
  • salsa- 1 cup or 7oz. (like Herdez mild 7oz. salsa)
  • sour cream
    • STAPLES:
  • dijon mustard- ½ cup (approximately)
  • olive oil- ½ cup (approximately)
  • chicken stock- 1 cup (1 cup water with 1 chicken bouillion cube)
  • cumin- ½ teaspoon

Instructions

    Soup
  1. In blender combine beans (drained), broth, salsa and cumin; blend until smooth but do not overblend
  2. Transfer to a soup pot and heat until bubbly
  3. Serve with sour cream
    4. Panini
  4. Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it).
  5. Spread mustard mixture onto the outside of each slice of bread
  6. Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
  7. Cook until crunchy brown and both sides
https://tonispilsbury.com/cuban-panini-and-black-bean-soup/

 

Reincarnate The Leftover

This recipe is perfect made with leftovers from Berry-Good Pork Tenderloin:

Reincarnate The Leftover

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

 

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Graveyard Chicken with Penne Pasta

By on September 1, 2013 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

Easy Dinner Idea

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Graveyard Chicken with Penne Pasta

Graveyard Chicken with Penne Pasta

Ingredients

  • Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
  • Diced tomatoes- 1 15oz. can
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
  • Sliced black olives- 1 small can
  • Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
  • Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
    • STAPLES:
  • Poultry Seasoning- 2 tablespoons (or salt & pepper)
  • Butter - 3 tablespoons
  • Olive oil - about 3 tablespoons

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
  2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
  3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
  4. Remove chicken to paper towel-lined plate.
  5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
  6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
    7. Pasta:
  7. Boil pasta in salted water until tender.
  8. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
  9. Drain pasta and transfer to serving bowl.
  10. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
  11. Place chicken on top of pasta.
  12. Pour sauce over the chicken and pasta.
https://tonispilsbury.com/graveyard-chicken-with-penne-pasta/

 

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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