from Gooseberry Patch
Boy, do I need help with weeknight dinners! Part of my New Year's resolution was to cook every meal during the week (and weekends, too). That's a lot of pressure to put on yourself to come up with ideas. I find that the problem is not actually cooking during the week, it's deciding what to cook! Fortunately, Gooseberry Patch realized that their readers need help with this dilemma and have released a new cookbook, Weeknight Dinners, to help us out.
In Weeknight Dinners, you'll find recipes under the chapters, Meatless Monday, Tuesday is Tex-Mex Night, Wednesday is Italian Night, Comfort Food Thursday, and Just for Fun Friday. Each chapter is loaded with delicious recipes. If today was Monday, I would be preparing Cheddar Dill Bread or Japanese Onion Soup. Tuesday offers plenty of choices for those of you who are Mexican food lovers like me: Southwest Turkey Bake, Santa Fe Chicken and Potatoes or the South-of-the-Border Rice (recipe below).
Wednesday's Italian theme sounds rich and heavenly - Leah's Italian Bread Pizza, Rustic Pasta Florentine, and Crustless Ricotta Cheesecake. January is the perfect time for Comfort Food Thursday with its Buttery Scalloped Potatoes and Biscuit-Top Chicken Pot Pie (recipe below). And, Fridays are the perfect time to bring out fun dishes such as Savory Chicken Bundles, Old-Time Coney Dogs, and Lori's Pizza Roni.
I'm really looking forward to preparing more dishes out of this cookbook. The recipes are inspiring, yet simple. I'm sure you have enough ingredients in your pantry and freezer right now to prepare some of the recipes in this cookbook. And, when it comes to getting a meal on the table during a busy work week, isn't that half the battle?
Submitted by Nichole Martelli
Santa Fe, TX
Chapter: Tuesday is Tex-Mex Night
2 tbsp. olive oil
2 c. long-cooking rice, uncooked
1 c. salsa or tomato sauce
1 tsp. garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. pepper
4 c. water
In a saucepan, heat oil over medium heat. Add rice; cook and stir until rice is lightly golden. Stir in remaining ingredients; reduce heat to low. Cover and cook for about 20 minutes, until rice is tender. Serves 4.
Kim's Notes: I easily halved the recipe plus I added freshly chopped cilantro right before serving.
Biscuit-Top Chicken Pot Pie
Submitted by Jane Granger
Chapter: Comfort Food Thursday
Biscuit-Top Chicken Pot Pie
1 tbsp. butter
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can cream of mushroom soup
1/2 c. milk
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/8 tsp. pepper
10-oz. pkg. frozen vegetables, mixed peas & carrots or lima beans, thawed
4 c. cooked chicken, cubed
10-oz. tube refrigerated flaky biscuits, quartered
Melt butter in a large skillet over medium heat. Add soups, milk and seasonings; mix well. Stir in vegetables and chicken; heat through. Spoon into a lightly greased 13"x9" baking pan. Arrange biscuit pieces over hot filling. Bake, uncovered at 375 degrees for 20 to 25 minutes, until bubbly and biscuits are golden. Makes 6 servings.
Disclaimer: Gooseberry Patch provided me with review and giveaway copies; however, the opinion expressed here is my own.
Now, here comes the fun part! Would you like to win your very own copy of Weeknight Dinners? Here are the rules.
- The giveaway is open to my blog followers. You may follow me here through Google Friend Connect, Network Blogs, or on my Facebook page: www.facebook.com/wellseasonedlife.
- In the comment section below, let me know that you're interested in winning the cookbook and leave an e-mail address where I can reach you if you're the winner.
Deadline: January 26, 2013