What's for Dinner @ Taylors

What's For Dinner? Sharing creative, seasonal, healthy, simple meal ideas

Have you ever struggled with what to serve for dinner and wondered what your neighbors were having? Well, here is your chance to find out! As a Relief Society, we will be sharing our meal ideas with our "What's For Dinner?" project. On a regular basis, we will hand out a seven-day meal plan by one of YOU, with recipes and notes included. Our objective is to provide a variety of ideas, from the expertise and talent within our own Relief Society, to help us improve our meals at home. Let someone in the RS Presidency know if you have some ideas that you want to share!

Here is the first edition: What's for Dinner @ the Taylor's

Minestrone a La Milanese - Eileen Ostler

1/4 lb. bacon
1/2 cup diced onion
1 clove garlic, quartered
6 beef bouillon cubes
6 cups boiling water
1/2 cup peeled, sliced carrots
1/2 cup diced celery
1 cup fresh green beans, cut in 1/2-inch slices
1/2 cup peeled, sliced potatoes
1 cup sliced zucchini squash
1 cup shredded cabbage
3 medium tomatoes, peeled and diced
1/4 cup chopped parsley
1 teaspoon basil leaves
1/2 tsp. freshly ground pepper
Grated Parmesan cheese

Place Dutch oven over medium heat. Add bacon and cook until bacon is browned and crisp. Remove bacon and drain on paper towels. Add onion and garlic to bacon fat in dutch oven and cook, stirring occasionally, until lightly browned. Add bouillon cubes, water, carrots, celery, green beans, and potatoes. Reduce heat to low. Cover with vac-control valve closed. Simmer 20-25 minutes. Add squash, cabbage, tomatoes, parsley, basil leaves and pepper. Cover and simmer 10 minutes. Crumble bacon and stir into hot soup. Serve with Parmesan, Mozzarella, or cheddar cheese sprinkled over the top. Makes about 2 quarts. Enjoy!!

Zucchini Boats - Linda Jackson

4 med. zucchinis (about 2 lbs.)
1/2 lbs. bulk pork sausage
1/3 cup chopped onion
1/2 cup fine cracker crumbs
1 slightly beaten egg
1/2 cup grated parmesan cheese
1/4 tsp. salt
1/4 tsp. thyme
Dash each of garlic salt and pepper

Cook whole zucchini in boiling salted water till barely tender 7-10 min. depending on the size (Don't over cook). Cool slightly. Cut in half lengthwise; scoop pulp from shells and mash. (I use a potato masher).
Cook sausage and onion; drain excess fat. Stir in mashed zucchini. Reserve 2 Tbs. cheese; mix in remaining ingredients. Spoon into zucchini shells; place in shallow baking dish. Sprinkly with reserved Parmesan Cheese.  Bake at 350 for 25-30 min.

Italian Beef Stir Fry Shelley Taylor/ Eileen Ostler

1 lb. Beef cut into thin pieces (can use Pork or Chicken instead)
2 cloves garlic (I buy the chopped garlic at Costco and use that)
1 Tbs. olive oil
1 cup cherry tomatoes halved
2 med. zucchini sliced
1/3 cup reduced fat Italian dressing
2 cups hot cooked pasta
Parmesan cheese

Cook beef, and garlic in oil till beef is no longer pink. Season with salt and pepper to taste. Remove with a slotted spoon and keep warm. Add zucchini and stir fry 2-3 min.  Return beef to pan and heat through, then add spaghetti and dressing, heat through again then add tomatoes. Serve and top with parmesan cheese.

Tortillas - Louise Day

4 cups flour (use 1/2 white and 1/2 wheat)
1 tsp salt
1 tsp baking powder
1 to 1 1/2 c hot water
1/4 c shortening or butter

In a medium bowl combine flour, baking powder and salt. Cut in the shortening with a fork until it forms fine crumbs. Gradually stir in water and press into a ball. Kneed on a lightly floured surface until smooth. Divide into 12 pieces and roll each piece out into a 6 inch circle. Cook over low heat without oil for 1 1/2 minutes on each side or until the surface is speckled brown.

Tortilla de Patata - Lisa Mercer

Heat olive oil in a pan the size you want your omelet to end up. Do not use a pan larger than the largest plate you could flip it onto! Fry cubed potatoes with salt and garlic (powder or fresh to taste) in the oil until soft but not crunchy. While they are cooking beat the eggs until frothy.

• For the small tortilla I used a small frying pan, 1 1/2 small potatoes, and 4 eggs

When the potatoes are soft, use a slotted spoon to remove them from the pan and add then to the whipped eggs. Check the pan to make sure there is a generous amount of olive oil in the bottom, add more if necessary. Mix the eggs and potatoes together and dump them back in the pan. Cook the mixture on medium-low heat until the top is only s bit sloshy. Giggle the pan to make sure the omelet is loose. Place a dinner plate on top of the pan and hold it there as you quickly invert the pan so that the omelet is on the plate. Then slide the omelet back into the pan to cook the other side. Use a knife to test for doneness.

You can add onions, ham and/or other ingredients to this and eat it alone. We like to eat it as is in a sandwich with bread, mayo and salsa.

Shrimp Stirfry - Noe Clark

Warm frying pan with oil enough to cover the pan and add:

• broccoli florets, snow peas, matchstick carrots

Cook in oil for several minutes and add 1c chicken broth and cook until the vegies are soft and pliable.

Cook Noodles: In a separate pan (large) warm oil (enough to cover the pan) and add the noodles. Noe used Yaki-Soba Japanese style pan fry noodles. Fry the noodles in the pan, they will turn from dull to shinny when they are done.

Add the cooked vegetables to the fried noodles and add:

• sliced, uncooked mushrooms
• more chicken broth

Mix the sauce and add it to the vegies and noodles, cook until the mushrooms are done:

• 1 c oyster sauce
• 3/4 c soy sauce
• ground pepper
  

Cook the shrimp, in the pan you used for the vegies, in oil and chicken broth. They will turn an orange-pink when they are done. When the mushrooms are done in the noodle pan add the shrimp, toss, and serve.

Asian Markets:
900 s 700 e SLC
Perez Polynesian Market in West Valley

Jumbalaya - Dave Prows

Render the sausage (brown / caramelize over low heat). Add onion, garlic, celery and green pepper. Saute. Add chicken stock, Tabasco, herbs (basil, oregano, and thyme), and kitchen bouquet. Bring to a boil. Add rice, use converted not instant, and simmer covered until rice is done and water absorbed.

* if using seafood instead of sausage, use a tomato base instead of chicken stock
** Tabasco has vinegar which breaks down the protein in the meat and releases flavor - you don't want to exclude this!!

Red Bean and Sausage over Rice - Dave Prows

Brown onion, garlic and sausage. Add chicken stock and bring to a boil. Whisk in red bean flour until thickened and serve over cooked rice.

Caribbean Pork & Rice - Karlene Von

2 lbs pork tenderloin
1 onion
2 chopped carrots
3 spoonfuls bbq sauce
1 tsp ground ginger
1 green pepper chopped
2 c minute rice

cook pork in a little oil. add onion and carrot until tender and pork is done. mix in rest of ingredients and bring to a boil. cover and let stand 5 minutes.

Ritz Chicken Casserole - Karlene Von

4 chicken breasts cooked, cubed
1 can cream of chicken soup
8 oz sour cream
1/4 cube butter melted (2T)
ritz crackers

put chicken on bottom of casserole dish. mix cream of chicken and sour cream together and put on top of chicken. top with crushed ritz crackers and butter. bake at 350 for 20 minutes

Tater Tot Casserole - Karlene Von

1 lb hamburger
1 onion
1 can cream of mushroom soup
1/2 can milk
tater tots

brown hamburger and onion. mix all together. put tots on top and bake at 350 for 35 minutes

Funeral Potatoes - Karlene Von

2 lb hashbrowns
4/4 c margarine
1 can cream of chicken or mushroom soup
1 onion chopped
1 pt sour cream (2c)
2 c grated cheese

mix all together and top with crushed corn flakes. bake at 350 for 45 minutes

Mac & Cheese - Lori Jackson

1 box Velveeta Shells & Cheese
1/2 c sour cream
1/4 c milk
diced ham
shredded cheese
bread crumbs

cook noodles. stir in sour cream, milk, cheese packet, and ham. place in a 9x9 baking dish. sprinkle with shredded cheese and bread crumbs. bake at 350 until cheese melts.

Chicken Stir Fry - Karlene Von

1 T oil
1 tsp garlic
1 lb chicken breast
1 1/4 c water
16 oz pkg frozen stir fry vegis
1/4 c soy sauce
1 T sugar
2 c minute rice

brown chicken breast with oil and garlic in a large skillet. (used pre-cooked chicken for a faster meal) add water, vegis, soy sauce, and sugar. bring to a boil. stir in rice, cover, remove from heat, and let stand 5 min.

Sticky Chicken - Lisa Mercer

3-4 chicken breasts cut into strips
2 eggs beaten
cornstrach

line 9x13 pan with foil, dip chicken in egg and roll in cornstarch, fry in hot oil. place chicken in a single layer and baking dish, sprinkle with garlic salt, pour sauce on top. bake 30-40 min at 350. serve over rice.

sauce: (double it)
1 T soy sauce
1/4 c pineapple juice
3 T ketchup
1/4 tsp salt
3/4 c sugar
1 T red wine vinegar

BBQ Sauce / Meatballs - Leann Haws

Meatballs: use your favorite recipe and cook them by dropping them several at a time into boiling water. they take about 4-5 minutes to cook depending on their size. break one open to test if they are done. if you are making extra to freeze for later let them cool completely and then freeze them in ziplock bags.

BBQ Sauce:
1/4 c chopped onions
2 Tbs cooking oil
8 oz can tomato paste
1/2 c water
2 Tbs mustard
1/2 c brown sugar (packed)
1/4 c soy sauce
1 Tbs vinegar
1 Tbs chili powder
1 tsp salt
1/4 tsp garlic
dash of pepper

mix and pour over cooked meatballs. bake at 350 for 1 1/2 - 2 hours.

Taco Bake (from the RS B-day Party)

Here it is, the long awaited Taco Bake recipe!

1 lb hamburger
1 can chili
1 can corn drained
1 8oz can tomato sauce
2 c grated cheese

Topping:
2 eggs
1 c milk
2 c Bisquick

brown hamburger, spoon off grease. add chili, corn and tomato sauce. mix well. spray a 9x13 baking dish with cooking spray and add the meat mixture, spreading evenly. sprinkle cheese evenly over meat. in a bowl, mix the milk and eggs and add the Bisquick. mix well and pour evenly over ingredients in the baking dish.

bake at 350 for 35 min

cut into 8 pieces. invert onto the plate meat side up. top with salsa, sour cream, tomatoes, olives, lettuce and more grated cheese.

Pastel Azteca - Liliana Pena

10-12 corn tortillas
8-9 oz (250 g) queso fresco (fresh cheese - buy at Mexican market)
17.5 oz (500 g) sour cream
1 pkg cream cheese
2 cans corn
2-3 poblano peppers
1/2 med red onion
1 chicken breast
2 c shredded mozzarella cheese

roast the peppers for about 3 minutes and then place them in a plastic bag so that they sweat and you can peel the skin off easily. remove the seeds and chop in strips about 2 inches long and 1/4 in thick.

fry the tortillas in a small amount of vegetable oil until just crisp.

cook the chicken breast in water with salt (garlic and onion can also be used) and shread.

blend together 1 can of corn (not drained), fresh cheese, cream cheese, and sour cream until smooth.

slice the onion and saute in vegetable oil until it starts to brown, add the peppers and saute a few more minutes. add the chicken and 1 can of corn (drained). cook for a few more minutes.

Layer the ingredients into a foil lined 9x13 pan. tortillas, mozzarella, chicken mixture, sauce. layer until the pan is full and top with the rest of the mozzarella cheese. bake covered @ 350 for 15 minutes and then uncover and bake for another 15 minutes until the cheese is browned.

Tacos - Angelica Chi

Cook ground beef with salt, pepper, and cumin
soften corn tortillas by soaking them in heated vegetable oil in a small skillet
serve with chopped onion, tomato and cilantro, fresh salsa and lime juice