Remember, anyone can win a Chef Guy simply by posting a Main Dish recipe in the What's for Dinner thread! Make sure your recipe is complete, and you're in the running for the Chef Guy award and publication of your recipe in the Time To Eat newsletter.
Last night we had meatloaf, mashed potatoes and gravy and corn. Tonight is toasted sandwiches and french fries while watching Survivor.
Monday night we had Simple Chicken Noodle Casserole which is so easy, it's almost wrong! This is great when you don't have alot of time and usually I have everything in my pantry:
2 small cans of chicken, drained
1 can cream of chicken soup
1/2 cup milk
2 cups wide egg noodles, cooked and drained
4 Tbsp. dry bread crumbs
4 Tbsp. butter melted
Cook the egg noodles according to the directions. Mix the soup, milk, and chicken together and pour into a greased casserole dish. Bake at 400 degrees for 20 minutes. Stir. Mix bread crumbs with melted butter and sprinkle over the top. Cook about 5 minutes more. Yummy!
There is enough leftover ham & bean soup for at least one more meal but I don't feel like having it for dinner tonight.
I have the blasé today and don't feel like cooking anything even though I have a couple of meals that I could just toss together.
I probably will thaw out a container of cooked hamburger, open up a can of cream of mushroom soup, a can of mushrooms and cook some noodles for poor mans stroganoff and finish off the salad.
Looks like a night full of comfort cooking! Congrat's Lorimae on your chef guy!
Cook4fun - your chicken noodle casserole looks yummy!
Catlover - the turkey dressing pie looks great!
Our turkey turned out great! It's a Southern Living recipe that was used for our teacher's luncheon today. We have an absolutely wonderful mom who is in charge of the teacher appreciation committee at school. She distributed the menu and we all provided different items for the luncheon. She made this with a pork roast, but I had a fresh turkey breast that I wanted to use.
Apple-Bourbon Turkey Breast
Prep: 20 min.; Cook: 3 min.; Chill: 8 hrs.; Bake: 1 hr., 45 min.
1 (6-lb.) bone-in turkey breast
Apple Bourbon Marinade (below)
1 tablespoon all-purpose flour
1 large oven bag
2 celery ribs
1 medium onion, sliced
2 tablespoons butter, melted
Garnishes: Key limes, papaya halves
Apple Bourbon Gravy (below)
1. Rinse turkey breast thoroughly with cold water; pat dry, and set aside.
2. Remove 1/2 cup Apple-Bourbon Marinade, and reserve for Apple-Bourbon Gravy. Pour remaining 2 cups Apple-Bourbon Marinade into a 2-gal. zip-top plastic freezer bag; add turkey breast. Seal bag, and chill at least 8 hours or up to 24 hours, turning occasionally. 3. Remove turkey breast from bag, discarding marinade. 4. Place flour in oven bag; shake to coat inside of bag. Place bag in a shallow roasting pan; place celery and sliced onion inside bag. Brush turkey breast with melted butter, and place on top of vegetables in bag. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. 5. Bake at 350° for 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion of turkey breast registers 170°. Remove turkey breast from bag to a serving platter. Pour bag drippings through a wire-mesh strainer into a medium bowl, discarding solids in strainer and reserving drippings (about 2 cups) in bowl for Apple-Bourbon Gravy. Garnish, if desired, and serve with gravy. Note: If doubling the recipe, simply place both oven bags side by side in the same roasting pan, and bake as directed.
Yield: Makes 6 to 8 servings
** Apple Bourbon Marinade: 2 cups apple juice 1/2 cup bourbon 1/4 cup firmly packed brown sugar
1. Stir together all ingredients, stirring until sugar dissolves. YIELD: Makes about 2 1/2 cups.
** Apple Bourbon Gravy: 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups reserved drippings 1/2 cup reserved Apple Bourbon Marinade Salt and pepper to taste
1. Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings and marinade to pan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add salt and pepper to taste.
YIELD: Makes about 2 1/2 cups
Dh put it in the oven while I was still at dd's school. He also made baked potatoes in the oven, broccoli and salad. Dd didn't care much for the gravy (because she thought she tasted the bourbon) but dh and I loved it.
Last edited by crowemommy; 11-09-2006 at 03:56 PM.
Tonight we had Boca Burgers with slices of colby cheese, lettuce, tomato and pickles. They were really good. I discovered that they are better nuked than cooked in a skillet. They taste better, and have a better texture. Go figure.
Last night was angel hair pasta with marinara sauce, with eggplant stirred in. Delicious! We also had it for lunch today.
to our newest Chef Guy Winner! 
for her recipe
Ellen in PA 
