Six Sisters Stuff - A year with Six Sisters Stuff : 52 menu plans, recipes, and ideas to bring families together

Library of Congress Cataloging-in-Publication Data
A year with Six Sisters stuff: 52 menu plans, recipes, and ideas to bring families together.
pages cm
Includes index.
Summary: Compilation of 52 weekly menu plans to help make dinnertime fun and easy for families.
ISBN 978-1-60907-816-4 (paperbound)
1. Cooking. I. Six Sisters.
TX714.Y43 2014
641.5dc23 2013036834
Printed in China
Global Interprint, Inc., Shenzhen, China
10 9 8 7 6 5 4 3 2 1 All photographs courtesy SixSistersStuff.com.
Except for the following photographs: page 161 Wiktory/Shutterstock.com; page 182 Yeko Photo Studio/Shutterstock.com; page 183 mikeledray/Shutterstock.com, Joe Gough/Shutterstock.com, RoJo Images/Shutterstock.com; and page 210 wavebreakmedia/Shutterstock.com. To our Parents, husbands, and children
for always loving and supporting us
(and for allowing us to photograph your dinner before you could eat it) Creamy Chicken Lasagna When I have a particularly crazy week at home, its nice to make something warm and fillingand easy! Stephanie 6 uncooked lasagna noodles3 cups cooked, shredded chicken1 cube chicken bouillon, dissolved in cup hot water1 (8-ounce) package cream cheese, softened2 cups shredded mozzarella cheese, divided1 (26-ounce) jar spaghetti sauceItalian seasoning, to taste Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions; drain, rinse in cold water, and set aside.

In a large bowl, combine shredded chicken, bouillon water, cream cheese, and 1 cup mozzarella. Spread of spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning, to taste.

Bake 45 minutes, until cheese is melted and bubbly. Makes 6 to 8 servings. Garlic Roasted Potatoes This is the perfect side dish to almost any meal. It is simple to make and is absolutely delicious! 3 pounds small red potatoes, washed but not peeledcup olive oil1 teaspoons salt1 teaspoon black pepper2 tablespoons minced garlic (about 6 cloves)2 tablespoons minced fresh parsley Preheat oven to 400 degrees F. Cut potatoes into 1-inch cubes and place in a bowl with olive oil, salt, pepper, and garlic. Toss until potatoes are well coated.

Spread potatoes on a baking sheet and roast 45 minutes, or until browned and crisp. Flip twice with a a spatula during cooking so they will brown on all sides. After removing potatoes from oven, toss with parsley, season to taste, and serve hot. Makes 6 servings. Strawberry Sunrise Drink Sometimes plain orange juice just doesnt cut it. We decided to add some of our favorite fruits to give this orange juice a little something extra.

This is perfect for breakfast, or to go along with any meal. pound strawberries, washed and hulledpound pineapple, peeled and choppedbanana2 cups orange juice6 large ice cubes Cut up fruit and place in the blender. Add orange juice and ice cubes. Blend about 30 seconds, or until all of the fruit and ice is blended and mixed with the juice. Makes 4 servings. Topping 1 cup packed light brown sugar6 tablespoons butter or margarinecup heavy whipping cream1 tablespoon light corn syrup1 cup chopped pecans (optional) French Toast 3 eggscup milk1 teaspoon vanilla extractteaspoon salt8 (-inch-thick) diagonal-cut slices French breadWhipped topping (optional) Spray 9x13-inch glass baking dish with cooking spray and set aside. Topping 1 cup packed light brown sugar6 tablespoons butter or margarinecup heavy whipping cream1 tablespoon light corn syrup1 cup chopped pecans (optional) French Toast 3 eggscup milk1 teaspoon vanilla extractteaspoon salt8 (-inch-thick) diagonal-cut slices French breadWhipped topping (optional) Spray 9x13-inch glass baking dish with cooking spray and set aside.

In a 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. Do not boil. Spread in baking dish. In a shallow bowl, beat eggs with fork. Beat in milk, vanilla, and salt.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover and refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 400 degrees F. Uncover baking dish and bake 20 to 25 minutes, or until bubbly and toast is golden brown. Remove from oven and let stand 3 minutes. Place large, heatproof serving platter upside down over baking dish and invert platter and baking dish.

Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately, with whipped topping if desired. Makes 6 servings. Egg Souffl Our mom made this delicious souffl for us growing up, and it is still a favorite today. This fluffy egg souffl is filled with fresh veggies for the perfect breakfast dish. 2 tablespoons butter or margarine6 eggscup sour creamcup milkteaspoon salt