Joyce's Menu Plan 6/2 - 6/8

I am a teacher and next week is our last week of school.  I am trying to hold it together as everything comes to a crescendo, while still trying to enjoy some time outdoors with my family in the beautiful weather we have been having.  I definitely don't plan on spending a tremendous amount of time in the kitchen this week.


Saturday - Spicy Chicken Rigatoni and salad

I am planning to cook extra chicken to use later in the week and also make plenty of this dish so as to have leftovers.  My family doesn't like spicy as much as Kelly's, so I will limit the red pepper a bit.

Sunday - Bone-in Country Style Pork Ribs, potatoes, and corn on the cob

We don't have the recipe up yet for this, but it is a pretty easy slow-cooker recipe that I plan to make, and these ribs are on sale for $0.99/lb this week...I definitely want to take advantage of that!

Monday - Leftover Spicy Chicken Rigatoni and/or Ribs and salad

My husband has a banquet to attend; I am sure there will be enough leftovers from Saturday and Sunday for the kids and I to share.  Any remaining leftovers will go in lunches for my husband and I for the week.

Tuesday - Parmesan Crusted Chicken, brown rice, and fresh green beans

You can't beat the ease of this dish when you need a quick meal.  On Tuesdays, we have to be getting up from the dinner table by 5:05 to make it to Taekwondo on time, so it is important that the meal be something both quick to make and quick to eat (read: no fight from the kids).  This one delivers.

Wednesday -  Chicken Divan

Cooking the chicken ahead of time as I plan to do on Saturday saves a nice chunk of time for the prep of this meal, making it another easy one to throw together and into the oven, therefore keeping me out of the kitchen.

Thursday - Grilled Salmon, rice, and fresh zucchini

I bought some bags of frozen salmon on sale a while back.  Spread with some hoisin sauce and skillet fried or grilled, this will be a quick meal that my husband will have no issues tackling.

Friday - Leftover Chicken Divan

For me, leftovers are good to plan for the end of the week.  If we happen to not have enough, we get pizza, but typically we do...and that means no cooking on a Friday!

MOAB Acai Recovery Smoothie

My husband introduced me to the "recovery" drink, full of protein, years ago when he started P90-X and I would occasionally join him for some cross training.  As a runner, I have also come to learn the importance of a good recovery drink, especially after long runs - used in the hour or two after hard workouts, they help the body recover from exercise-induced stress.  John has always made great shakes and smoothies, and when we got the opportunity from SHOP 'n SAVE to try the MOAB juices, I couldn't wait to taste what he came up with using the Acai Superfruit Blend, which, like all of the MOAB juices, is full of healthy, natural fruit juices with no added sugar and is vegan, gluten-free and dairy free.  John's "secret ingredient" in this smoothie was a splash of vanilla coffee creamer, which provided the perfect amount of creaminess and a smooth consistency.  Add to that a banana and some vanilla protein powder with the juice, and this was the perfect drink after my long run.  It was refreshing, healthy, and absolutely delicious.

Would you like to try MOAB juices?  Enter our giveaway that is found at the bottom of this post to try some for free!

INGREDIENTS:

• 3/4 cup MOAB Acai juice
• 1/2 banana (extra ripe if available)
• 1T fat free french vanilla coffee creamer (try a splash of milk or a spoonful of yogurt as a substitute if necessary)
• 1 scoop vanilla protein powder
• 5-6 ice cubes

DIRECTIONS:

1. In a single serving blender (we use the Magic Bullet blender), pour in juice.  Add banana, then protein powder, ice and creamer (that order seems to work best).
2. Pulse until ice is crushed, and then blend for about 20 seconds.

Note: This recipe makes a single serving drink with 13 grams of protein.  If you want to make this in a regular blender, you will need to at least double to recipe.

Difficulty: Super Easy
Time: 2 minutes
Source: My husband has been the master of the smoothies in our house for years...this is an original recipe of his.

ENTER TO WIN A COUPON FOR A FREE BOTTLE OF MOAB JUICE!
THIS GIVEAWAY IS NOW CLOSED.

How to enter:

Comment that you'd like to try MOAB  in the comment section on this post.

For additional chances to win, you may do any of the following*:

1. Like us on Facebook and leave a comment here saying you have done so (or tell us here that you already like us on Facebook).
2. Like MOAB Juice on Facebook and comment here that you did.

*Each of the numbered options listed will earn you an additional chance to win a coupon for a free 10.5 oz bottle of MOAB Superfruit Blend Juice.  Please leave an individual comment for each that you complete so that we can keep track of entries easier. 

Find out if you won:
This contest ends at 11:59 PM on June 5, 2012.  Four lucky winners will be chosen at random using Random.com.  Winner will be announced on June 6, 2012 via Facebook and Twitter.  Look for it!  If you do not use Facebook or Twitter, please make sure you leave us an e-mail address at which we may contact you.  If the winners do not claim their prizes within one week, we will pick new winners.


Note: We are not paid by SHOP 'n SAVE or MOAB juices; we were provided the products to sample, but we did not guarantee a positive review.  The opinions expressed in our reviews are our own.

Kelly's Menu Plan-5/27 thru 6/3

I am a planner, an over-planner at that.  Often, my weekly meal plan lasts for two weeks. When we eat a large salad with our dinner, we eat much less of our entree, and it lasts longer.  Other times, grilled cheese just works better after a LONG day.  But all the menu planning and shopping is done so I have no problem pushing something off a few days.


Sunday-Oatmeal Energy Bites

The weather is nice, the pools are open; quick and easy breakfast is key.  Two of these and a banana make a great breakfast.

Monday- Black Bean and Quinoa Toss

My family is having a big picnic.  As usual, I am in charge of dessert, but I am also bringing a healthy addition to the mix.

Tuesday-Southwestern Stuffed Peppers

I love these stuffed peppers.  I am making a HUGE amount of quinoa on Monday so I don't have to make it again for these.  I don't make anything to go with these-two are very filling.  

Wednesday-Crispy Asparagus Fries and salmon burgers from Costco

My first CSA pickup-fresh asparagus!

Thursday-Salsa Chicken and fresh green beans

Keeping the oven off again in hopes of keeping the house cooler.  Using up the last of the quinoa and salsa with this dish.  I am trying to use more beans in my cooking lately, so I will be doubling the black beans.

Friday-LEFTOVERS

Salsa chicken and southwestern stuffed pepper leftovers will work well together.

Saturday-Breakfast Casserole and fresh fruit

I love breakfast for dinner.

Southwestern Stuffed Peppers

My husband loves stuffed peppers, so I make them often.  I had a mixture of ground beef and sausage in the freezer, half a jar of salsa, and a few red bell peppers from a good sale.  This recipe is what I came up with.  After making them a few times with rice, I tried using quinoa since it has lots of fiber, protein, and iron.  John asked me to only make them with quinoa; the dish was so much better.


INGREDIENTS:

• 1 cup cooked rice or quinoa
• 1 cup frozen corn
• 1 can black beans (drained and rinsed)
• 1/2 pound cooked ground meat (you can also use a mixture of beef and hot sausage)
• 1/2 jar of salsa
• 1 T taco seasoning
• 4 medium bell peppers
• 1/4 cup chopped onion
• shredded cheese (I like using Colby Jack best)
• olive oil

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.
2. Halve and remove seeds from pepper; lightly coat with olive oil; put in baking dish and roast for 20 minutes.
3. Brown ground meat in skillet.  Add taco seasoning and a tablespoon of water. Mix. 
4. Prepare rice or quinoa. Leave rice in pot while finishing ground meat. Add ground meat, black beans, onion, and corn to rice.  Mix well.  Add salsa.  Mix well.
5. Fill peppers with rice mixture. Bake 20-25 more minutes.
6. Top with cheese. Return to oven until cheese is melted.
7. Serve with sour cream or guacamole.

Difficulty: Medium

Time: 40 minutes

Source: adapted from a traditional stuffed pepper recipe

Zesty Pork Chops

The first time I made this pork chop dish was because I was searching for a recipe that would use the apple that was left in my fruit bowl and the only meat that I had left in my freezer.  I happened to have a jar of Picante sauce that I had bought on sale, so this recipe fit the bill perfectly.  I have made it multiple times since then, as it is a tasty recipe that doesn't take too long, doesn't leave the chops at all dry, and has a delicious sweet yet tangy taste that my whole family enjoys.

INGREDIENTS:

• 4-5 pork chops (about 1.5 lbs)
• All purpose flour
• 1 jar (12 oz) Pace Picante sauce
• 2.5 T packed brown sugar
• 1 apple, peeled and sliced into 1/4 inch thickness
• 2 Tbsp olive oil

DIRECTIONS:

1. Coat the pork with four.  Stir together the Picante sauce, brown sugar, and apple pieces.
2. Heat the oil in a skillet; cook the pork chops for about 5 minutes on each side, until browned. 
3. Pour the sauce mixture over the pork chops; Cover and cook for 20 minutes, turning once during cooking.

Difficulty: Easy

Time: 5 minutes prep, 30 minutes total cooking

Source: Adapted from www.campbellskitchen.com Zesty Pork Chops recipe

MOAB Pomegranate Smoothie

Joyce and I were approached by SHOP 'n SAVE to try a new product, MOAB Superfruit Blend.  MOAB stands for Most Optimum Antioxidant Beverage.  They offer four flavors-acai, pomegranate, wild blueberry, and mangosteen.  These blends of exotic flavors are filled with antioxidants and even contain soluble fiber.  We are excited to have another giveaway so you can try the delicious juices by MOAB!

I was thrilled to try this new product; since the birth of my third child, a quick breakfast is necessary.  Smoothies fit the bill perfectly as my husband and I can throw them in travel mugs and be on our way.  This recipe makes two very large servings; I break it down into four to feed both parents and children.  My kids loved the flavors produced by the fresh fruit, yogurt and the juice which contains peach, plum, pineapple, and others in addition to the pomegranate.  I threw in the ground flaxseed as an afterthought; using it in smoothies was a suggested way to use it on the bag, and a great way to increase the amount of alpha-linolenic acid (plant version of omega-3) in our diet.


INGREDIENTS:

• 1 1/2 cups MOAB Pomegranate Superfruit Blend (in the Pittsburgh area, available at SHOP 'n SAVE)
• 2 bananas, peeled and sliced
• 1 cup blueberries
• 1 cup fat-free Greek yogurt
• 1 T flaxseed meal (optional)

DIRECTIONS:

1. Combine all ingredients in a blender and liquefy.
2. Enjoy! 

Difficulty: Easy

Time: 5 minutes

Source: An original by me!

ENTER TO WIN A COUPON FOR A FREE BOTTLE OF MOAB JUICE!

This giveaway is now closed.  

How to enter:

Comment that you'd like to try MOAB  in the comment section on this post.

For additional chances to win, you may do any of the following*:

1. Like us on Facebook and leave a comment here saying you have done so (or tell us here that you already like us on Facebook).
2. Like MOAB Juice on Facebook and comment here that you did.

*Each of the numbered options listed will earn you an additional chance to win a coupon for a free 10.5 oz bottle of MOAB Superfruit Blend Juice.  Please leave an individual comment for each that you complete so that we can keep track of entries easier. 

Find out if you won:
This contest ends at 11:59 PM on May 22, 2012.  Four lucky winners will be chosen at random using Random.com.  Winner will be announced on May 23, 2012 via Facebook and Twitter.  Look for it!  If you do not use Facebook or Twitter, please make sure you leave us an e-mail address at which we may contact you.  If the winners do not claim their prizes within one week, we will pick new winners.

Black Bean and Quinoa Toss

Memorial Day will soon be upon us and then the end of the school year will be right around the corner.  Personally, I can't wait to dig into all of the picnic and outdoor party food that I get to eat during the summer, and this healthy and delicious dish will definitely be on my menu often.  It really makes a great side with burgers and grilled chicken, but it is goes just as well with a turkey sandwich or as a stand alone vegetarian dish. And it definitely makes enough to take to a neighborhood picnic or to as leftovers for lunch throughout the workweek.

INGREDIENTS:

Oops! Forgot to put the quinoa in the picture!

• 2 green peppers, cored, seeded and cut into quarters
• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 tsp salt
• 3 Tbsp unsalted butter
• 1 onion, diced
• 15 oz can black beans, drained and rinsed
• 1/2 cup cherry tomatoes, sliced in half
• 1 cup of corn
• 2 Tbsp fresh basil, shredded
• 1/4 cup olive oil
• 1 Tbsp sugar
• 2 Tbsp white balsamic vinegar
• Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 475. Place green bell pepper quarters in a baking sheet and roast for 7-10 minutes, until tender. Remove and set aside to cool.
2. In small sauce pan, combine quinoa with 2 cups of water and salt; bring to a boil and simmer for 10-15 minutes, until tender.  Transfer cooked quinoa into a shallow dish to cool (can be made ahead of time and stored in refrigerator).
3. In a skillet over medium-high heat, roast corn in butter for about 3-4 minutes until browned and slightly charred; allow to cool slightly.
4. Cut cooled roasted pepper quarters into 1/2 inch pieces.  In a large bowl, toss peppers with remaining ingredients and fold in cooled quinoa.  Season with salt and pepper to taste.  Chill at least 1 hour before serving.

Difficulty: Medium
Time: This takes me about 30-35 minutes to make;  Sometimes, I don't allow everything to cool completely to save time, though, and I feel like it is much easier when I do some of the steps ahead of time (like make the quinoa and/or roast the peppers while I am cooking dinner the day before).
Source: A weekly circular for Giant Eagle

Kelly's Menu Plan-5/13 -5/19

I used to organize my meal plans on our over sized kitchen calendar, but I am running out of room given all the kid classes and commitments.  Posting it online,  I can easily pull up ingredients on my smartphone while shopping or see the steps to one of Joyce's recipes.  This new way of organizing has been saving me some time...and every second matters with three kids!


Sunday-French Toast Casserole

I can throw it together Saturday night and miss the Mother's Day breakfast crowds.

Monday- Chicken and Spinach rigatoni

I like that this is a one-dish casserole.  No need for a side; it is Monday after all.

Tuesday-Taco Cupcakes with Oven Roasted Brocolli and Quinoa

One day this week, my daughter and I were practicing sound matching while singing, "We'll have muffins on Monday, Tacos on Tuesday..." She suggested we have the tacos.  With that decision out of the way, I think I'll make a large batch of quinoa to use as needed the rest of the week.

Wednesday-Pulled BBQ Chicken Crescents

Been wanting to try Joyce's recipe...and those crescent rolls are calling my name.

Thursday-LEFTOVERS!!!

John has a coaching commitment so I am NOT cooking. Despite my packing him a lunch from our meals prior to serving it, we still have leftovers (that is one of the best hints anyone ever suggested to me-lunch is made, dinner portions don't need to be SO big).

Friday-Slow Cooker Italian Beef with sweet potato fries

As the weather is getting warmer, I want to start using the crock-pot more to keep the oven off; every degree counts when you are on a budget.

Saturday-GOING OUT!

Family birthday party so no plan for me, but I will be making Oreo Bombs to take to my parents house-there was a great sale on them under $2.00 (I just couldn't pass up the price and hid them at home)

French Toast Casserole

I love going out with my family for breakfast after church, but sometimes there is just not enough time or money (or energy for dealing with the kids waiting for food). Breakfast is a great time to enjoy sitting together as a family and this recipe gets prepped the night before so no one is stuck over the stove. French toast casserole is also a great addition to a shower or breakfast meeting.


  INGREDIENTS:

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 loaf bread
• 4 eggs
• 1 1/2 cup milk
• 1 T vanilla
• powdered sugar
• ground cinnamon

DIRECTIONS:

1. Melt butter and add brown sugar. Stir.
2. Pour butter mixture into a 9 x 13 pan and spread.
3. Beat eggs, milk, and vanilla.
4. Place one layer of bread. (if this is for company or a party, you can cut off the crusts)
5. Spoon 1/2 of egg mixture on top of bread.
6. Sprinkle a bit of brown sugar and cinnamon.
7. Add second layer of bread.
8. Spoon egg mixture.
9. Cover and chill overnight.
10. Bake, uncovered, at 350 degrees Fahrenheit for 40-45 minutes.

Cutting off the crust before just makes it easier when dealing with the kids

Difficulty: Easy

Time: 15 minute prep; MUST soak overnight; baking time 45 minutes

Source: a coworker

Cranberry Granola Bars (Giveaway Post 2)

As soon as I read Joyce's draft about the Big-Batch Bolognese, I anxiously waited my turn to check out The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg.  When I heard the garage door open, I assaulted my husband for the book; I knew Joyce delivered it to him earlier in the day.  Reading the first paragraph of the introduction by Suzanne, I felt a kinship-someone else eats peanut butter out of the jar while trying to make it through the newborn phase.  Andrew is nearing 9 months, and I am still eating spoonfuls because there just isn't much time, and I NEED the protein.

I focused on the "Bringing Home Baby" section of the book; I am still nursing while training for a half-marathon, and the recipes offered high energy snacks and one-dish main courses.  The Cranberry Granola Bars did not last long in my house-they were delicious.  I collected the pieces that broke and bagged them; they were great on my Greek yogurt.  I am always concerned about what types of snacks my kids are eating and the oats, almonds, sesame seeds, and cranberries found in these bars are filled with nutrients they (and I) need.

Win this handy cookbook by entering our giveaway found in Joyce's post!

INGREDIENTS:

• 2 Tbsp olive oil
• 2 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1 cup sweetened flaked coconut
• 1/4 cup unsalted sunflower seeds
• 2 T sesame seeds
• 3/4 cup pure maple syrup
• 1/3 cup firmly packed dark brown sugar
• 2 T olive oil
• 1/4 teaspoon kosher salt
• 1 cup dried cranberries

Note: I was able to buy coconut, sesame seeds, and sunflower seeds in the bulk food section of a local grocery store-saving money by getting just what I needed.

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides
2. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes.
3. Decrease the oven temperature to 300 degrees Fahrenheit.
4. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula
5. Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes.
6. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

Difficulty: Medium

Time: 10 minutes prep, total time 3 hours (including cooling time)

Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg

Win this handy cookbook by entering our giveaway found in Joyce's post!

Joyce's Menu Plan 5/5-5/11

Menu planning is a job.  It is a job I don't like.  But it is a necessary job and if I don't do it, I find myself going quite crazy throughout the week.  Without meal planning, I waste a lot of time trying to figure out what to cook at the last minute and by making extra trips to the grocery store.  I also find that I spend more money without meal planning...those extra trips to the grocery store not only require extra time, they also require extra money.  And there is a far greater chance that we will head out to eat when I don't meal plan, as well.  So, I suppose it is a job that is worth the effort for me...despite my love/hate relationship with it.


I usually meal plan on Wednesdays.  Why?  Because on the weekends, I avoid the stores like the plague.  Not that I like trying to fit one more thing into the work week, but I would rather shop on a Thursday or Friday on the way home from work so as to not have to do it on Saturday or Sunday.  So here I am, planning away, and I thought I might share.  

Saturday: I am running a half marathon on Sunday, so I am planning on a pasta dish.  I have some chicken in the freezer; salsa, sour cream, and peppers are on sale at our local grocery store...Zesty Chicken it is.  (Sort of Cinco de Mayo-ish, right?)

Sunday:  As I am running the race in the morning, I am giving myself the day off of cooking.  And planning.  If that means we eat out, so be it.

Monday:  It has been a while since I have made mini meatloaves, and my kids love them.  I will probably make some potatoes and corn or broccoli to go with them.

Tuesday:  We eat dinner early on Tuesdays because my kids take (and my husband teaches) Taekwondo on Tuesday evenings.  This is the perfect day for a crock pot meal.  I am thinking Salsa Chicken and salad so I can use the rest of the salsa and sour cream from Saturday's meal.  It will be done when we get home.  Love it.

Wednesday:  I always plan at least one day of leftovers and because my son takes gymnastics on Wednesdays until 5 and my husband has meetings every Wednesday and doesn't join us for dinner, usually this is the leftovers day.  The kids and I will be finishing off the mini meatloaves and maybe some mac and cheese and a veggie side.

Thursday:  I still have some Big Batch Bolognese in the freezer.  Sounds good.  And easy...hubs has another meeting.

Friday:  An awesome thing about Salsa Chicken is that we always have leftovers.  We like to eat the leftovers as burritos a few days after having it over rice or quinoa.

So there it is.  We may not stick to it exactly, but at least it is a plan, right?   

Big Batch Bolognese (Giveaway Part 1)

Back in February, one of our favorite authors, Sarah Bowen Shea (of Run Like a Mother and now Train Like a Mother fame) tweeted about a Cauliflower and Macaroni and Cheese dish she had made.  It sounded so amazing that I had to ask about it, and was directed to The Good Neighbor Cookbook, by Sara Quessenberry and Suzanne Schlosberg.  Lucky for us, the authors had posted the Cauliflower Mac recipe on their website, but I wanted more.  Since then, a great deal has happened leading to this post (all of it good!), and we are thrilled to announce that we have teamed up with Sara and Suzanne for our first book review and giveaway.  (Information on how to enter the giveaway is at the end of this post.  And trust me, you want this book.)

The Good Neighbor Cookbook is unique in many ways and I found myself pouring over it the first time I held it in my hands, wishing I had had it years ago when my friends had their first children, when my neighbor was mourning the loss of his mother, and as I struggled trying to figure out what to make for a Memorial Day party.  The cover of this cookbook, which is organized by occasion rather than food category, entices readers with "125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, Community-Meeting Members, Book Club Cohorts, and Block Party Pals in Your Life!"  But a closer look reveals that the book is more than just recipes, as it is also filled with brief tips and hints on everything from when it is okay to substitute ingredients to how to reheat a particular dish as well as page-long advice on topics such as how to organize a meal train for a new mother.  "Homemade food is a labor of love but it need not be laborious," the authors state.  I was inspired by the premise of the book, and was anxious to dive in.

It didn't take long for me to figure out what recipe I wanted to try.  Believe it or not, I have never made my own sauce, but I have been wanting to for years. I don't know what has prevented me from doing so except for never having come across the "right" recipe, and not having the confidence to wing it.  The Good Neighbor Cookbook's Big Batch Bolognese gave me both the confidence and the right recipe.  Yes, making sauce from scratch did take longer than opening a jar, but the results were sooooo worth it.  I asked my kids their thoughts and with mouths full (sorry about the manners), they enthusiastically replied, "YUMMY!!"  Their clean plates confirmed their sentiment.  I am definitely looking forward to trying many more of the recipes in this book, and of course, sharing them with my neighbors.

INGREDIENTS:

• 2 Tbsp olive oil
• 2 medium yellow onions, finely chopped
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp kosher salt
• 1 lb ground beef chuck
• 1 lb ground pork
• 1 (6 oz) can tomato paste
• 1 cup dry white wine
• 1 cup whole or low-fat milk
• 1/2 tsp crushed red pepper
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• pinch of freshly grated nutmeg

DIRECTIONS:

1. Heat the oil in a large pot over med-high heat.  Add the onions, carrots, celery, garlic, and 1/2 tsp of the salt and cook, stirring often, until the vegetables are very tender, about 15 minutes (decrease the heat as necessary, to prevent scorching).
2. With heat still on med-high, add the beef and pork to the pot and cook, breaking up with a spoon, until no longer pink, 6-8 minutes.  (It took me closer to 10 minutes.) Add the tomato paste and cook, stirring, for 3 minutes more. 
3. Add the wine, milk, 2 cups of water, crushed red pepper, black pepper, bay leaf, nutmeg, and the remaining 1 1/2 tsp salt and bring to a boil.
4. Decrease the heat and simmer, stirring occasionally, until the sauce has thickened and the flavors have developed, about 30 minutes.

Difficulty: Medium

Time: 25 min prep, a little less than 1 hour cooking, (under an hour and a half total, at least 30 minutes of which is just the sauce simmering while you stir occasionally)

Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg

ENTER TO WIN A COPY OF THE GOOD NEIGHBOR COOKBOOK, WHICH INCLUDES THIS FANTASTIC RECIPE AND MANY MORE! (Click here for their recipe for Cranberry Granola Bars.)


How to enter:

Answer the following question in the comments on this post: "Have you ever given or received a meal to/from a friend or neighbor?  If so, what has been your favorite? If not, what might you make for a neighbor in the future?"

For additional chances to win, you may do any (or all!) of the following*:

1. Like us on Facebook and leave a comment here saying you have done so (or tell us here that you already like us on Facebook).
2. Like "The Good Neighbor Cookbook" on Facebook and leave a comment here saying you have done so (or tell us here that you already like The Good Neighbor Cookbook on Facebook).
3. Have a friend like us on Facebook and have that friend tell us that you sent her/him.
4. Follow us on Twitter @MomsRecipeBox and leave a comment here saying that you have done so (or tell us here that you already follow us on Twitter).
5. Tweet about this giveaway and leave a comment here telling us you have done so.  Please include the link to your Tweet in your comment.

*Each of the numbered options listed will earn you an additional chance to win a copy of The Good Neighbor Cookbook.  Please leave an individual comment for each that you complete so that we can keep track of entries easier. 

Find out if you won:
This contest ends at 11:59 PM on Wednesday, May 9, 2012.  One lucky winner will be chosen at random using Random.com.  Winner will be announced on Thursday, May 10, 2012 via Facebook and Twitter.  Look for it!  If you do not use Facebook or Twitter, please make sure you leave us an e-mail address at which we may contact you.  If the winner does not claim the prize within one week, we will pick a new winner.