RECIPES- WEEK 2 Sunday, Dec 30 2007 

Ham and Potato soup

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Chicken Stroganoff

  • 4 skinless, boneless chicken breast halves – cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

  1. Put chicken, margarine, soup and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  2. Add cream cheese and cook on high for another 1/2 hour or until heated through and warm.

Chicken Gyros

  • 4 – 6 oz whole-wheat pita breads
  • 2 tsp olive oil
  • 1 large onion, thinly sliced
  • 1 lb boneless, skinless chicken breasts, cut into very thin strips
  • ½ cup plan nonfat yogurt
  • ½ cup chopped cucumber, seeded
  • 1 Tbsp minced fresh dill or use 1 tsp dried dill
  • 1 cup torn baby spinach leaves
  • ½ cup chopped tomatoes
  • 1 cup crumbled feta cheese

  1. Wrap the pita breads in aluminum foil and heat at 400F for about 10 minutes. Lower the oven temperature and keep them warm.
  2. Heat the oil in a skillet over medium-high heat. Add the onion and chicken and sauté for 5-6 minutes until onion is browned and chicken is cooked through.
  3. Combine the cucumbers, yogurt and dill. Set aside.
  4. Remove the pitas from the oven. Arrange the onion and chicken mixture over each pita. Top with spinach tomatoes and feta cheese. Top with a couple of tablespoons of the yogurt sauce. Fold pitas to form a cone. Wrap the bottom of each cone with foil to serve.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Locatella cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Artichoke Spinach Rice

  • cooking spray
  • 2 cups cooked rice
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 (14.5 ounce) can vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 package cream cheese, softened
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 ounce) package herb and garlic feta, crumbled

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray. 
  2. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
  3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with rice. Sprinkle 1 cup mozzarella and cream cheese over rice. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Chicken Divan

  • 2 cups cooked, cubed chicken breast meat
  • 1 pound fresh broccoli, cooked and chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

RECIPES- WEEK TWO Sunday, Dec 30 2007 

Ham and Potato soup

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Lentils and Sausage

  • 1 (16 ounce) package dry lentils
  • 1 (16 ounce) can diced tomatoes, drained
  • 3 cups water
  • 1 carrot, chopped
  • 2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
  • 1 stalk celery, chopped

  1. Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, water, carrot, sausage, and celery.
  2. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.

Greek Penne and Chicken

  • 4 – 6 oz whole-wheat pita breads
  • 2 tsp olive oil
  • 1 large onion, thinly sliced
  • 1 lb boneless, skinless chicken breasts, cut into very thin strips
  • ½ cup plan nonfat yogurt
  • ½ cup chopped cucumber, seeded
  • 1 Tbsp minced fresh dill or use 1 tsp dried dill
  • 1 cup torn baby spinach leaves
  • ½ cup chopped tomatoes
  • 1 cup crumbled feta cheese

  1. Wrap the pita breads in aluminum foil and heat at 4000F for about 10 minutes. Lower the oven temperature and keep them warm.
  2. Heat the oil in a skillet over medium-high heat. Add the onion and chicken and sauté for 5-6 minutes until onion is browned and chicken is cooked through.
  3. Combine the cucumbers, yogurt and dill. Set aside.
  4. Remove the pitas from the oven. Arrange the onion and chicken mixture over each pita. Top with spinach tomatoes and feta cheese. Top with a couple of tablespoons of the yogurt sauce. Fold pitas to form a cone. Wrap the bottom of each cone with foil to serve.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Locatella cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Artichoke Spinach Rice

  • cooking spray
  • 2 cups cooked rice
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 (14.5 ounce) can vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 package cream cheese, softened
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 ounce) package herb and garlic feta, crumbled

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray. 
  2. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
  3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with rice. Sprinkle 1 cup mozzarella and cream cheese over rice. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Chicken Divan

  • 2 cups cooked, cubed chicken breast meat
  • 1 pound fresh broccoli, cooked and chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Feast of the Holy Family Sunday, Dec 30 2007 

Holy_family_sepia1

Prayer to the Holy Family

O most loving Jesus, Who by Thy sublime and beautiful virtues of humility, obedience, poverty, modesty, charity, patience and gentleness, and by the example of Thy domestic life, didst bless with peace and happiness the family Thou didst choose on earth, in Thy clemency look down upon this household, humbly prostrate before Thee and imploring Thy mercy. Remember that this family belongs to Thee; for to Thee we have in a special way dedicated and devoted ourselves. Look upon us in Thy loving kindness; preserve us from danger; give us help in time of need, and grant us the grace to persevere to the end in the imitation of Thy Holy Family; that having revered Thee and loved Thee faithfully on earth, we may bless and praise Thee eternally in heaven.

O Mary, most sweet Mother, to thy intercession we have recourse, knowing that thy Divine Son will hear thy prayers.

And do thou, O glorious Patriarch, St. Joseph, assist us by thy powerful mediation, and offer, by the hands of Mary, our prayers to Jesus. Amen.

Consecration of the Family to the Holy Family

O Jesus, our most loving Redeemer, Who having come to enlighten the world, with Your teaching and example, willed to pass the greater part of Your life in humility and subjection to Mary and Joseph in the poor home of Nazareth, thus sanctifying the Family that was to be an example for all Christian families, graciously receive our family as it dedicates and consecrates itself to You this day. Defend us, guard us and establish among us Your holy fear, true peace and concord in Christian love: in order that by conforming ourselves to the divine pattern of Your Family we may be able, all of us without exception, to attain to eternal happiness.

Mary, dear Mother of Jesus and Mother of us, by your kind intercession make this our humble offering acceptable in the sight of Jesus, and obtain for us His graces and blessings.

Saint Joseph, most holy Guardian of Jesus and Mary, assist us by your prayers in all our spiritual and temporal necessities; that we may be able to praise our divine Savior Jesus, together with Mary and you, for all eternity.

Our Father, Hail Mary and Gloria three times.

Blessing of Children

This blessing comes from the older Roman Ritual or Collectio Rituum from 1954.

V. Our help is in the name of the Lord. R. Who made heaven and earth.

V. Our God is full of mercy. R. The Lord has care for little ones.

V. O Lord hear my prayer. R. And let my cry come unto Thee.

V. The Lord be with you. R. And with your spirit.

Prayer

O Lord Jesus Christ, Son of the Living God, Who, begotten in eternity, yet didst will to he born in time; Who dost love the innocence of childhood, and didst lovingly embrace and bless the little children who were brought to Thee: anticipate the needs of this child (these children) with Thy tender blessings, and grant that no evil may corrupt his (her, their) mind, but that advancing in age, in wisdom, and in grace, he (she, they) may live so as to please Thee always. Thou Who dost live and reign with God the Father in the unity of the Holy Spirit, God, for ever and ever.

R. Amen.

Then the priest sprinkles the child (children) with holy water, saying:

May the peace and the blessing of Almighty God, Father, Son + and Holy Spirit, descend upon you and remain forever.

R. Amen.

RECIPES- WEEK 1 Saturday, Dec 29 2007 

Chili

  • 1 pound ground beef chuck
  • 1 pound bulk Italian sausage
  • 2 can black beans
  • 1 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green chile peppers, seeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the beans, diced tomatoes and tomato paste. Add the onion,  green and red bell peppers, chile peppers. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Slow Cooker Scalloped Potatoes with Ham

  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup chopped cooked ham
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  1. Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
  2. Cover, and cook on High for 4 hours.

Greek Penne and Chicken

  • 1 (16 ounce) package penne pasta
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water
  • 1 tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. Season with salt and ground black pepper. Serve warm.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Parmesan cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Parmesan cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Orzo with Parmesan and Basil

  • 2 tablespoons butter
  • 1 cup uncooked orzo pasta
  • 1 cup water
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh basil

  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in water and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Broccoli Chicken Casserole

  • 6 skinless, boneless chicken breast halves – boiled and cut into bite-size pieces
  • 2 heads fresh broccoli , boiled and cut into pieces
  • 3 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 teaspoon curry powder
  • 3 tablespoons lemon juice
  • 8 ounces shredded Cheddar cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken and broccoli in a lightly greased 9×13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
  3. Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

RECIPES- WEEK ONE Saturday, Dec 29 2007 

Chili

  • 1 pound ground beef chuck
  • 1 pound bulk Italian sausage
  • 2 can black beans
  • 1 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green chile peppers, seeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the beans, diced tomatoes and tomato paste. Add the onion,  green and red bell peppers, chile peppers. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Slow Cooker Scalloped Potatoes with Ham

  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup chopped cooked ham
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  1. Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
  2. Cover, and cook on High for 4 hours.

Greek Penne and Chicken

  • 1 (16 ounce) package penne pasta
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water
  • 1 tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. Season with salt and ground black pepper. Serve warm.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Parmesan cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Parmesan cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Orzo with Parmesan and Basil

  • 2 tablespoons butter
  • 1 cup uncooked orzo pasta
  • 1 cup water
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh basil

  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in water and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Chicken Divan

  • 2 cups cooked, cubed chicken breast meat
  • 1 pound fresh broccoli, cooked and chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Menu Plan Monday Weeks 1-2 Saturday, Dec 29 2007 

Week one

Monday- Chili

Tuesday- Slow Cooker Scalloped Potatoes with Ham

Wednesday- Greek Penne and Chicken

Thursday- Fettuccini Alfredo with Sausage

Friday- Orzo with Parmesan and Basil

Saturday- leftovers

Sunday- Broccoli Chicken Casserole

Week two

Monday- Ham and Potato soup

Tuesday- Slow Cooker Chicken Stroganoff

Wednesday- Greek Chicken Gyros

Thursday- Fettuccini Alfredo with Sausage

Friday- Artichoke Spinach Rice

Saturday- leftovers

Sunday- Chicken Divan

Weeks one and two meal plans Saturday, Dec 29 2007 

Week one

Monday- Chili

Tuesday- Slow Cooker Scalloped Potatoes with Ham

Wednesday- Greek Penne and Chicken

Thursday- Fettuccini Alfredo with Sausage

Friday- Orzo with Parmesan and Basil

Saturday- leftovers

Sunday- Chicken Divan

Week two

Monday- Ham and Potato soup

Tuesday- Slow Cooker Lentils and Sausage

Wednesday- International Greek Penne and Chicken

Thursday- Fettuccini Alfredo with Sausage

Friday- Artichoke Spinach Rice

Saturday- leftovers

Sunday- Chicken Divan

Feast of the Holy Innocents, martyrs Friday, Dec 28 2007 

Innocents_2

Today the Church celebrates the Feast of the Holy Innocents.

There are many customs and prayers to celebrate this day. One custom is to have the blessing of children.

Another custom is that the youngest child "rules the day." It is the youngest who decides the day’s foods, drinks, music, entertainments, etc. (fisheaters.com)

Today you can also begin a novena to the Magi in anticipation of the Epiphany.

This Novena is especially prayed beginning on 28 December (the Feast of the Holy Innocents) and ending on 5 January (the Vigil of the Epiphany).

28 December:
O holy Magi! You were living in continual expectation of the rising of the Star of Jacob, which would announce the birth of the true Sun of justice; obtain for us an increase of faith and charity, and the grace to live in continual hope of beholding one day the light of heavenly glory and eternal joy. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

29 December:
O holy Magi! who at the first appearance of the wondrous star left your native country to go and seek the newborn King of the Jews; obtain for us the grace of corresponding with alacrity to every divine inspiration. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

30 December:
O holy Magi! who regarded neither the severity of the season, nor the inconveniences of the journey that you might find the newborn Messiah; obtain for us the grace not to allow ourselves to be discouraged by any of the difficulties which may meet us on the way of salvation. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

31 December:
O holy Magi, who, when deserted by the star in the city of Jerusalem, sought humbly, and without human respect, from the rulers of the Church, the place where you might discover the object of your journey; obtain for us grace to have recourse, in faith and humility, in all our doubts and perplexities to the counsel of our superiors, who hold the place of God on earth. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

1 January:
O holy Magi, who were gladdened by the reappearance of the star which led you to Bethlehem; obtain for us from God the grace, that, remaining always faithful to Him in afflictions, we may be consoled in time by His grace, and in eternity by His glory. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

2 January:
O holy Magi, who, entering full of faith into the stable of Bethlehem, prostrated yourselves on the earth, to adore the newborn King of the Jews, though he was surrounded only by signs of poverty and weakness; obtain from the Lord for us a lively faith in the real presence of Jesus in the blessed Sacrament, the true spirit of poverty, and a Christ-like charity for the poor and suffering. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

3 January:
O holy Magi, who offered to Jesus Christ gold, incense, and myrrh, thereby recognizing Him to be at once King, God, and Man; obtain from the Lord for us the grace never to present ourselves before Him with empty hands; but that we may continually offer to Him the gold of charity, the incense of prayer, and the myrrh of penance and mortification. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

4 January:
O holy Magi, who, when warned by an angel not to return to Herd, traveled back to your country be another road; obtain for us from the Lord, the grace that, after having found Him in true repentance, we may avoid all danger of losing Him again. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end.

5 January:
O holy Magi, who were first among the Gentiles called to the knowledge of Jesus Christ, and who persevered in the faith till your deaths, obtain for us of the Lord the grace of living always in conformity to our baptismal vows, ever leading to a life of faith; that like you we may attain to the beatific vision of that God Who now is the object of our faith. Glory be to the Father and to the Son and to the Holy Ghost, as it was in the beginning, is now, and ever shall be, world without end..

Don’t Blink lyrics Thursday, Dec 27 2007 

By Keney Chesney

I turned on the evening news
Saw a old man being interviewed
Turning a hundred and two today
Asked him what’s the secret to life
He looked up from his old pipe
Laughed and said "All I can say is,"

"Don’t blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster than you think
So don’t blink."

I was glued to my tv when it looked like he looked at me and said,
"Best start putting first things first.
Cause when your hourglass runs out of sand
You can’t flip it over and start again
Take every breathe God gives you for what it’s worth."

"Don’t Blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster than you think
So don’t blink."

So I’ve been tryin’ ta slow it down
I’ve been tryin’ ta take it in
In this here today, gone tomorrow world we’re livin’ in

Don’t blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster then you think
So Don’t blink

Naw, don’t blink, don’t blink
Life Goes Faster Than You Think
Don’t Blink…

Don’t Blink lyrics Thursday, Dec 27 2007 

By Keney Chesney

I turned on the evening news
Saw a old man being interviewed
Turning a hundred and two today
Asked him what’s the secret to life
He looked up from his old pipe
Laughed and said "All I can say is,"

"Don’t blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster than you think
So don’t blink."

I was glued to my tv when it looked like he looked at me and said,
"Best start putting first things first.
Cause when your hourglass runs out of sand
You can’t flip it over and start again
Take every breathe God gives you for what it’s worth."

"Don’t Blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster than you think
So don’t blink."

So I’ve been tryin’ ta slow it down
I’ve been tryin’ ta take it in
In this here today, gone tomorrow world we’re livin’ in

Don’t blink
Just like that you’re six years old and you take a nap and you
Wake up and you’re twenty-five and your high school sweetheart becomes your wife
Don’t blink
You just might miss your babies growing like mine did
Turning into moms and dads next thing you know your better half
Of fifty years is there in bed
And you’re praying God takes you instead
Trust me friend a hundred years goes faster then you think
So Don’t blink

Naw, don’t blink, don’t blink
Life Goes Faster Than You Think
Don’t Blink…

Next Page »