Tonight’s dinner is a mixture of a cheese stick and a corn risotto. Jen and the girls were out of town, and I had some time to plan the meals for the week, so I will be posting all four meals that are prepared during the week. The Sunday night meal is vegetarian, the Monday/Tuesday is a slow cooker meal, Wednesday is steak, and Thursday/Friday is chicken with rice.
String Cheese Sticks with Dipping Sauce
Ingredients:
2 ¼ cups Bisquick2/3 cup milk
1 package of plain string cheese
1 Tbs butter (melted)
¼ tsp garlic powder
1 can pizza sauce
1. Heat oven to 450. Stir Bisquick and milk until soft dough forms; beat 30 seconds with spoon. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times.
2. Roll dough ¼ inch thick. Cut into eight 6x2-inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into each roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping (or ranch like my girls).
Creamy Corn and Garlic Risotto
Ingredients:3 ¾ cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio or white rice
3 cups frozen whole kernel corn
½ cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. Stir in rice and frozen corn. Cook 1 minute, stirring occasionally.
2. Stir in remaining broth. Heat to boiling; reduce heat to medium. Cook uncovered 15 to 20 minutes, stirring occasionally, until rice is tener and creamy; remove from heat.
3. Stir in cheese.
Lucy trying to see how far she could stretch her cheese.
Emily with another, "Emily" face.
Anna loved the cheesestick more than her risotto.
Sarah with a mouth full of cheese!
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