Using ingredients you have on hand

Trying to come up with a quick dinner and wanting to use some cheese ravioli I perused allrecipes.com site http://allrecipes.com/Search/Ingredients.aspx recipe search. This site allowed me to indicate what ingredients I want included as well as excluded. I am not sure which cheese ravioli recipe I'll be making tonight but I DO know I will be using this site again to help me prepare dinner using what ingredients I have on hand!

Linguini with Smoked Salmon in Cream Sauce

I made this for dinner last night after Cross Country Practice and it took less than 30 minutes to get it on the table

8 oz dried linguine
6 oz smoked salmon (we smoke our own, shrink vac it and store in the fridge until we need it)
2 green onions, thinly sliced
1 clove garlic, minced
1 TBS butter
1 cup whipping cream
1 TBS fresh dill weed
1/4 tsp pepper
1 tsp finely shredded lemon peel (optional)
grated Parmesean cheese

Cok pasta accordng to package directions, drain, keep warm

Slice salmon into bitesixe thin strips, set aside

For sauce:
saute garlic and green onion in butter until tender
Add Salmon, cook for 1 minute
Stir in whiping cream, dill weed, lemon pepper (optional) and pepper. Bring to a boil, then reduce heat until sauce thickens, about 5 minutes.

Top Pasta with sauce, sprinke with parmesean cheese. Enjoy!

Serve wth crusty bread and a fresh salad

Quickie Meals

With a little forethought and a fully stocked pantry or freezer you can get some wholesome meals on the table in a short amount of time. Studies indicate that families who dine together are healthier, perform better in school and are generally happier than their counterparts who are unable to share a meal together at least 4 nights per week. Isn't your family worth it?

Here is a handy list of some quick meals that you might be able to get on the table with fuss, planning and preparation:

hot dogs or brats
frozen pizza's
tacos
breakfast for dinner such as fried eggs or scrambles using left over veggies or french toast
frozen prepared meals such as lasagna, stir fry or Italian dishes-$$EXPENSE ALERT$$
Pasta with store-bought sauce
Salads-jazzed up with last nights leftover steak, chicken or seafood
Fried rice
Sloppy Joes
Quesidilla's-make with whatever you have in the pantry as filling
Previously frozen soups, chili's or casseroles
Sandwich's-BLTs, fried egg sandwich's, turkey clubs, hot ham and cheese, gourmet grilled cheese (great way to use up misc. slices of cheese varieties)
Mac and Cheese-dress it up with leftovers
Loaded baked potatoes (top with left over chili, broccoli and cheese, Ham and cheese, etc). Also a great way to use your left overs
Boxed bean and rice dishes to which I add smoked sausage
Anything rolled in a soft taco-peanut butter, lunch meat or more elaborate fillings. Also a great way to use up last nights rice by pairing it with other complimentary ingredients

My children's favorite is the muffin tray snack dinner
Fill each hole of muffin tin with cubed cheese, meat, veggies, snack crackers, raisins/peanuts, etc for a fun but nutritious meal.

And lastly-(GASP) the dreaded leftovers. Yes, folks, last nights dinner can be eaten!

Shrimp Boat Spaghetti

Shrimp Boat Spaghetti

4-6 shrimp per person
spaghetti, I use whole wheat
petite diced tomatoes (adjust size depending on number of servings)
small jar tomato sauce to thicken sauce if necessary
diced onion
diced green pepper, to taste
minced garlic
Cayenne pepper
salt and pepper to taste
dash cinnamon

Defrost shrimp, remove shell and de-vein
Bring water to a boil, cook pasta until al dente'

In a large pan, saute onion and garlic until translucent
add diced tomatoes and tomato sauce
season with Cayenne, salt and pepper and cinnamon
Add shrimp and cook until done
Serve over pasta with a salad and garlic bread

Quiche'-it's whats for dinner tonight

I use a prepared FROZEN DEEP dish pie crust but if you want to make yur own crust a recipe follows
Turn the oven to 450 degrees and bake the pie crush for about 10 minutes (according to package directions)

Diced ham about 1/2 cup
1 cup shredded cheese (4 oz) I use cheddar
1/3 cup finely chopped onion, or 3 green onions, sliced (adds a nice color) OR
I use dehydrated as a time saver if I don't have any chopped in the fridge
3 large eggs
1 1/2 cups half-and-half (preferred) but milk works too
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
dash nutmeg


1)Reduce oven temperature to 325°F.
2)Sprinkle ham, cheese and onion in pie crust.
3)In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
4)Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Serve with fresh fruit or grilled asparagus and a pillsbury cresent roll for a complete meal.

Pastry
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1.In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3.Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

2 Easy meals for a busy week!

I am recovering nicely from arthroscopic surgery on my left shoulder. Physical therapy 3 times a day at home and 3 times a weeks at the therapists office, cross country and (finally, back to) work make for one tired mom.
Here are a few meal ideas for this Holiday week...

Smoked Chicken Quesidillas or Wraps
We smoked a chicken along with 2 racks of ribs which were used for tailgating on Saturday (YUM!). You can purchase a rotisserie chicken from the grocery. Pull the chicken from the and place on a soft taco, add cheese and pico de gallo if desired. If you don't have a quesidilla maker you can cook these in a skillet the way you would a grilled cheese. Just spray the soft taco with cooking spray. Use a small sauce pan as a weight. Easy and delicious when paired with guacamole, lettuce, fresh tomatoes and a fresh pico. Add some rice or beans and you have a meal.

Chicken Alfredo Tortellini
Bring a large pot of salted water to a boil and add a bag of frozen cheese tortellini. Cook according to package instructions. Throw in some fresh broccoli and cook for one additional minute.
While the water is boiling, Grill a couple of chicken breasts and slice on the diagonal, set aside.
Drain tortellini and broccoli and place in a large pan, add a jar of Alfredo sauce (I use RAGU), add 1/4 cup water and a generous sprinkle of cayenne pepper. Heat
Serve with sliced chicken.