Recipe Review from 12/7/2020

Ended up doing take-out twice this week due to my schedule, running errands, and getting home later than anticipated. And I was okay with that if nothing else than to alleviate stress levels - take out twicein a week is not something we do on a regular occasion. It also has the added benefit of supporting local restaurants while we are in a second "lock down" of sorts. Restaurants are closed to sit-down meals, but open for take out. Need to support those folks so I have a restaurant to go to later.

Veteran's Memorial, Las Vegas

The Meal Plan
Sat (L) leftover brats and 'kraut (S) Christmas with Folks - take out Pho
Sun (L) Pho (S) Broccoli and tater-tot hot dish
Mon (yoga) leftover hot dish
Tues - hot dish
Wed - take-n-bake pizza
Thurs (yoga) - hot dish
Fri - Chinese take-out

Lunches - white chicken chili


Broccoli, Beef and Tatertot Hot Dish (Eating Well, Oct '20)
This is pure "Midwest" comfort food. Beef, broccoli, and tater tots all smothered in a home made cheesy sauce. I used breakfast bear sausage in place of plain beef; in hindsight, I should have omitted the garlic powder because it did somewhat clash with the sausage seasonings. Or at least I was picking up undertones of acric garlic powder taste that didn't appeal to me. I also found this dish to be salty - maybe that garlic powder coming through again? Not sure, but I cut back the salt and it was still salty for my tastebuds.

This also takes at least an hour and a half to two hours to assemble, bake, and let rest so NOT a weeknight meal unless you can get home early to start it. The leftovers reheated beautifully on the stovetop (I don't have a microwave). I would make this again for us (cutting out the salt), or even for my sister's family. I think the kiddo's would absolutely enjoy this one.

Made 4 meals for 2 people (8 servings)

1 ½ pounds broccoli, cut into 1-inch florets
2 tablespoons canola oil, divided
1 ½ pounds 95%-lean ground beef
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 ¼ teaspoons salt, divided
4 cups low-fat milk
⅓ cup cornstarch
2 cups shredded sharp Cheddar cheese
¼ teaspoon ground turmeric
4 cups frozen tater tots or veggie tots
½ teaspoon ground pepper
1 serving Canola or olive oil cooking spray

Preheat oven to 450 degrees F.

Toss broccoli with 1 tablespoon oil on a baking sheet. Roast, stirring once halfway through, until just soft and browned in spots, about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt.

Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat and stir in shredded Cheddar cheese, 3/4 teaspoon salt and turmeric until the cheese is melted.

Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top. Sprinkle with veggie (or tater) tots, pepper and the remaining 1/4 teaspoon salt. Coat the tots with cooking spray.

Bake the casserole until it is bubbling and the tots are beginning to brown, about 40 minutes. Let stand for 10 minutes before serving.


White Chicken Chili (modified from ATK Slow Cooker Revolution)
This was good - a creamy while chili that is thickened using hominy and beans.

My modifications: I used one of our homegrown chickens, quartered and skin removed, I used two jalapeno's instead of the four the original recipe called for; and I used dried beans (cooked separately) and then added to the pot as directed. I think I had less chicken and more beans than called for.

The Husband did note that he found it a bit bland with only two jalapenos, but notes that you can increase the heat if needed, but if too spicy...your screwed. Mind, it was flavorful, just a tich bland.

This made enough for five lunches for me, and two for the husband, so "about" 6-8 servings, depending on how big your bowls are and what kind of appetites are coming to the table.

1 (15oz) can hominy, drained and rinsed
3 cups chicken broth
2 onions, chopped
2-4 jalepenos, minced
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 lb chicken thighs, skins removed (or 1 chicken, quartered and skin removed)
1 (15oz) can cannelli beans (or preferred beans)

Combine 2 cups broth with hominy in a blender. Blend and place in the slow cooker.

Pre-heat oil in a medium skillet over medium high heat. Add onion, garlic, jalapenos and saute until fragrant. Add cumin and coriander, stir until fragrant, about 30 seconds. Add to slow cooker. Add beans to slow cooker.

Season chicken with salt and pepper and place in slow cooker.

Cook for 3-6 hours on low (I did 6 hours). Remove chicken. Remove bones and shred meat. Replace in slow cooker to reheat. Serve.