Time for some dinner updates! :)
Monday 9/24 -- As all Mondays are, it was Mexican night! :)
Tuesday 9/25 -- Creamy Homemade Mac & Cheese w/ Hot Dogs (recipe follows)
Wednesday 9/26 -- Spaghetti with tomato sauce & butter and cheese
Thursday 9/27 -- Chicken Fried Rice (recipe follows)
Friday 9/28 -- Pizza and a movie!
Saturday 9/29 -- Leftovers
Sunday 9/30 -- Sunday Chili
Creamy Homemade Mac & Cheese with Hot Dogs
1 box elbow noodles
2 c. chicken stock
4 cloves of garlic
4 Tbsp unsalted butter
4 Tbsp flour
4 oz light cream cheese
3 wedges of Laughing Cow Light Creamy Swiss spread
approx. 1/3 c. cut up sharp cheddar cheese
approx. 1/2 onion caramelized (leftover)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp paprika
1/2 tsp cumin
salt & pepper to taste
4 or 5 hot dogs cut up
Cook elbow noodles according to package directions. Drain the pasta when it has finished cooking. While it is draining, spray the pot the pasta cooked in with a light coat of cooking spray. Return the pasta to the pot and cover to keep warm.
Meanwhile, mince up the cloves of garlic and toss it into a pan over medium heat with about one tsp olive oil. Turn the heat down just a bit and keep an eye on it. We just want the garlic to brown and in an instant it can start to burn.
In another pot over medium heat, melt the 4 Tbsp butter. Once the butter is melted, whisk in the flour.
When the flour has been fully incorporated, slowly add in the chicken stock. Whisk together well. Let it come to a simmer then turn the heat down to medium-low.
Whisk in the Laughing Cow wedges and then the cream cheese. Once both soft cheeses have completely melted into the sauce, whisk in the sharp cheddar cheese. Once the cheese has completely melted into the sauce as well, add in the browned garlic, leftover caramelized onion, garlic powder, onion powder, basil, paprika, and cumin. Make sure to taste it at this point. You will need to add salt and pepper, but the amount needing to be added is dependent on how it tastes to you.
Pour the sauce over the cooked pasta and stir it up well. Now add in the cut up hot dogs. Turn the heat back on to medium. Cook the mac & cheese just long enough to get the hot dogs warmed up.
Serve it up and enjoy!
Chicken Fried Rice
I was able to whip this up in no time at all, which was great since Kyleigh had soccer practice at 6 pm. I used leftover rice and chicken that I had shredded and then frozen after making chicken stock.
1/2 c. cooked chicken, shredded
leftover rice, approx. 3 cups
1/4 c. milk
1 c. frozen peas & carrots mix
5 cloves of garlic, minced
2 tsp sesame oil, divided
If your chicken is frozen like mine was, this needs to be your first step. Drizzle about 2 tablespoons of olive oil in a large skillet over medium heat. Add in the frozen chicken. I placed a sheet of tin foil over top to help trap in the heat and thaw/cook the meat from the top as well as from the bottom.
While you are waiting for the chicken to thaw out get the rice ready. If using leftover rice, add a few tablespoons of water to the container. Place the container in the microwave with the lid askew. Heat up for 2 1/2 to 3 minutes. Stir it up and set it aside.
Meanwhile, it's time to make the scrambled eggs. Warm a pan with a teaspoon of sesame oil over medium heat. Whisk up the eggs and milk. When the pan and oil are hot, pour in the egg and milk mixture. Stir it somewhat frequently because you don't want any really large chunks of egg in your fried rice.
When the eggs are cooked, place in a separate bowl and set aside. Heat the other teaspoon of sesame oil in the same pan the eggs were cooked in. Toss in the minced garlic and cook until just browned.
Once the chicken is thawed completely and broken up, you may want to add another teaspoon of olive oil just to keep the chicken from drying out. Now add in your frozen veggies. Return the tin foil on top. Stir occasionally so you can know when the veggies are also thawed out.
Stir in the scrambled eggs and browned garlic.
Now add in rice and stir it all together.
Serve it up and enjoy!