Thursday, August 28, 2008

Almond Chicken

2-4 chicken breasts
garlic powder
1 can cream of chicken soup
1 (5 oz) can evaporated milk
Toasted Almonds (ungreased pan, 350, 5-10 mins)

Preheat oven to 350 degrees fahrenheit. Grease pan (8x8 or 9x13). Put chicken in pan and sprinkle generously with garlic powder. Bake 1/2 hr. Mix soup & milk in bowl. Pour over chicken and bake 1/2 more. Add almonds last 5 minutes. Serve over rice with steamed broccoli.

(adapted from allrecipes.com)

Razzleberry Pie


(Makes 2 pies)
Filling:
3 1/3 C water
2 C sugar
2 bags frozen berries (1 raspberry, 1 blackberry)
2/3 C+2 TBS cornstarch

Bring water to a boil. Add sugar and 1 pkg frozen berries. Bring to a boil. Mix cornstarch with a little bit of water in a bowl, so it's a thick paste. Add cornstarch to pot and cook until thickened. (Takes less than 20 seconds). Fold in other package frozen berries. Cool completely. Pour into raw crust lined pan and top with pie crust. Crust:
4 C flour
1 tsp salt
2 C butter flavored shortening
Ice water to make soft dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into four disks, wrap in plastic wrap and refrigerate for 10 minutes. Roll into a circle on well floured surface. Fold into fourths and place in pie crust. Unfold, fill with filling, add top. Flute edges. Cover crust edges with foil so it doesn't get too crisp, removing last 10 mins of cooking. Bake at 350 degrees fahrenheit for 35-45 minutes. Pie should be darker and be flakey when tapped with fingernail.

Letter D

This first week of preschool I was a little unprepared. I don't think my little guy noticed. Because of Thanksgiving Point's $2 Tuesday in August, I started a week early and stretched this week over 2 weeks to give me more time to prepare for the next lesson. My little guy loves me to read him books, so I check picture books out from the library as a huge part of my curriculum. A website I refer to is: http://letteroftheweek.com/ Each day we talk about what day of the week it is and what the weather is like outside to start off preschool.



Tuesday: Dinosaur musuem (1 hr-hey, it was crowded)



Thursday: (Less than 1/2 hr)

Read: My "d" Sound Box by Jane Belk Moncure (We love these books)

Danny and the Dinosaur by Syd Hoff

Albert Goes Hollywood by Henry Schwartz

Make "D" shape out of blocks

Color "D" coloring page found at: http://pbskids.org/sesame/coloring/d.html



Tuesday:

Read: My "d" Sound box again

Archie the Ugly Dinosaur by M. Christina Butler

ABC T-Rex by Bernard Most

Make "D" shaped sugar cookies (or leftover uncooked pie crust) with cookie cutters

(could use playdough, rolling it into snakes)



Thursday:

Read: My "d" Sound box again

A Dinosaur named after me by Bernard Most

Dawdle Duckling by Toni Buzzeo

Sing "6 little Ducks"

Write "D" page found at: http://www.beginningreading.com/Alphabet_lDd.gif

Zucchini Boats

1 Big zucchini
1/2-1 lb ground beef
onion, to taste
garlic, to taste
1 C oatmeal
1/2 tsp parsley
1/2 tsp thyme
1 can tomato sauce
Parmesan cheese (to taste)
1 egg

Cut zucchini in half, length-wise. Scoop out seeds. Put in 9x13 pan. Preheat oven to 350 degrees fahrenheit. Cook ground beef, onion, and garlic until ground beef is no longer pink. In a big bowl, mix all ingredients (except zucchini). Scoop meat mixture into zucchini. Put 1 C water in bottom of pan. Cover pan with foil. Bake 30 minutes. Uncover and bake 10 more minutes.

(recipe adapted from allrecipes.com)

Zucchini Goulash

2/3 C rice, uncooked
2 TBS vegetable oil
1 1/2 lbs zucchini, cubed (if the variety has tough skin, grate the skin off)
1 C green onions (I used less yellow onions)
2 clove garlic
1/2 tsp basil
1/2 tsp oregano
1 1/2 C chopped tomato
1 C cheese, divided

Cook rice according to directions on container. Grease 4-6 Qt pan. Preheat oven 350 degrees fahrenheit. Cook on the stove on medium heat for 5-10 minutes: zucchini, onion, garlic. Add seasonings. Mix in rice, tomatoes and 3/4 C cheese. Bake 20 minutes. Sprinkle remaining cheese and serve.

(adapted recipe from allrecipes.com)

Chili Relleno

2 (4oz) cans whole chilis drained
1/2-1 C cheese, divided
2 eggs beaten
1 (5 oz) can evaporated milk
2 TBS flour
1/2 C milk
1 can tomato sauce

Prehead oven to 350 degrees fahrenheit. Grease 8x8 pan. Mix both kinds of milk, flour, and eggs in a bowl. Layer 1 can chilis (cut so they lay flat), 1/2 cheese, 1 can chili, egg/milk mixture. Bake 25 minutes. Pour tomato sauce on top. Bake another 15 minutes. Sprinkle on rest of cheese. Serve.

(adapted from recipe at allrecipes.com)