Shopping List - Week of Feb 23

Roasted Chicken (can pick up from Sam's Club or Walmart)
Carrots
Celery
Onion - 3
3 box Chicken broth (I like Rachel Ray's brand as it has less sodium in it)
2 cans of Cream of Mushroom Soup
Egg noodles
Penne pasta - 1 pound
3 cloves garlic
Red pepper flakes
Fresh parsley
Lemons - 2
Parmesan
Hamburger - 2 lbs
Tomato soup
Pork Chops
Buttermilk (can make your own using powder milk)
Spaghetti Noodles
Spaghetti Seasoning Mix (Schillings)
Tomato sauce 2 sm cans
Loaf of French Bread

Menu - Week of February 23

A HUGE thank you to Andrea Jewkes for this week's menu! Thank you to all the girls who have submitted recipes to help me out. I can see parts of the floor here in the new house, but there are still boxes everywhere I turn. It's like a stinking obstacle course!

Mon Feb. 23 - Chicken Noodle Soup
1 1/2 cups Roasted Chicken cut into small pieces
1 cup chopped Carrots
1 cup chopped Celery
1 cup chopped Onion
2 box Chicken broth (I like Rachel Ray's brand as it has less sodium in it)
2 cans of Cream of Mushroom Soup
2 tsp of poultry seasoning
Add above to the crock pot and cook on high for 4 hours then when you are ready to eat add 1/2 bag of egg noodles let set for 15 minutes and serve.

Tues Feb 24 - Easy Lemon Pasta with Chicken
Ingredients
1 pound dried penne
2 chicken cutlets, cut into fingers (Can use remaining roasted chicken.)
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. (Or just cut up remaining roasted chicken)

Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Wed Feb 25 - Chicken Quesadillas
Flour tortillas
Shredded cheese
Diced roasted chicken

Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the shredded cheese. Divide the chicken among the tortillas add 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.

Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces.

Thurs Feb 26 - Meatloaf
1 lb hamburger
1/4 c. chopped onion
1 egg
1 TBSP flour
1/2 can tomato soup
Add a dash of salt and pepper.
Mix together. Line pan with foil and place meat mixture in and spread it out then top with remaining tomato soup.
Bake in oven at 400 degrees for 1 hour. Scrub potatoes and poke with knife or fork and bake with meatloaf for 1 hour at 400 degrees.

Fri Feb 27 - Smothered Pork Chops
Ingredients

• 1 cup all-purpose flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 cup buttermilk
• Chopped fresh flat-leaf parsley, for garnish

Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Hello ladies! Hope you like the menu for this week. I just told Adrienne I would do the menu for her since she has been a little busy with moving!!! let me know if you have any questions! Sorry I didn't get it done until 5:30p.m. on Monday night! Enjoy these yummy dishes! Fallon Hansen

Mon. Feb. 16
Salmon
1/3 cup orange juice
1/3 cup soy sauce
1 Tbsp. dried parsley
2 tsp. crushed basil
5 pieces salmon (1 1/2 lbs.)

Marinate at least one hour. Bake at 375*-400* no longer then 20 min!

Tues. Feb. 17
Poppyseed chx
serves 6 people
2-3 chx breasts cooked and cubed
1 pkg. Lipton Chx Broccoli Rice
1 cup sour cream
1 can cream of chx soup
1 pkg. Ritz crackers
6 Tbsp. butter, melted
2-3 Tbsp. poppy seeds

Make rice according to package and spread in the bottom of a 9x13 pan. Mix sour cream, soup and chx together and spread evenly on top of rice. Crush the crackers in a small bowl and pour melted butter on top. Stir until crackers are evenly coated with butter. Put on top of chx mixture. Sprinkle poppy seeds on top of crackers. Bake at 350* for 25-30 min.

Wed. Feb. 18
Breakfast Dinner! (Another easy one)
makes 4 servings
German Pancakes
6 eggs
1 cup flour
1 cup milk
dash of salt
1/4 cup butter or margarine

Melt butter in cake pan in oven at 425*. Mix all other ingredients together. When melted, pour egg mixture into pan. cook for 17 min. Top with syrup and powdered sugar or whatever you want!

Thurs. Feb. 19
French Onion soup
10 servings, crock pot 5-7 hours
8-10 large onions,sliced
1/2 cup butter or margarine
1 (10 1/2 oz.) can condensed beef broth
1 1/2 tsp. Worcestershire
3 bay leaves
10 slices french bread, toasted
mozzarella cheese slices or grated


Saute' onions in butter until crisp, tender. Transfer to slow cooker. Cook on low 5-7 hours or until onions are tender. Discard bay leaves. Ladle in bowls. Top with slice of bread and cheese. Delicious!

Friday Feb. 20
This is an easy one to prepare and make. I'm not even sure what it's called but my mother in-law is the one who made it for me and its so yummy! Enjoy!
makes for 4-6 people
2 lbs. ground beef.
one can of campbell's Beef Consomme'
one can of campbell's beef gravy
some kind of skillet that can hold these two sauces and the ground beef!

make hamburger patties out of the ground beef. use all the beef. then cook the beef completely. then in the same skillet that you cooked the beef in, drain the grease, and add both cans of gravy and consomme'. Let the beef cook in the gravy for 15 mins. You will want to turn the beef over so the whole patty is smothered in the gravy. And thats it! I love having this meal with potatoes! hope you like it.

Week of Feb. 1 - Recipes

As you will be able to tell, I was totally craving some yummy chicken dishes when I put this menu together a few weeks ago. Hopefully you love chicken dishes as much as I do! Don't worry...there are a lot of beef dishes coming up in the next few weeks. Please begin sending in your recipes and menu plan ideas! This blog needs your help!

Fri. Feb 6 - Baked Chicken w/ Cheese - Our First submission! Thanks Fallon!
6 thawed boneless chx breasts
1/2 cup butter
1/2 tsp garlic salt
3/4 cup bread crumbs
1 1/2 cup grated cheddar cheese
1/4 cup parmesan cheese
1 tsp salt
1/8 tsp pepper
in a plastic bag place bread crumbs, cheeses, salt and pepper. melt butter and mix in garlic salt. Dip the chx into butter and garlic salt, then place in bag to coat the chx with the bread crumbs mixture. use a big cookie sheet covered in tin foil. pour remaining mixture over the tops of the chx. Bake at 350* for 45 min.
I also like to place bacon on the chx under the mixture!! hope people like it!

Thurs. Feb 5 - Latticework Beef Casserole - Doesn't really sound that good, but it is really delicious!

2 8 oz. cans crescent rolls, divided
2 lbs. ground beef
1 sm. onion, minced
1/4 c. Taco Soup Seasoning (or any generic taco seasoning)
2 c. shredded cheddar cheese
1 c. chunky salsa
8 oz. sour cream

Preheat oven to 375. Unroll one can of rolls and press dough in to bottom of lightly greased 13x9 baking dish. Bake uncovered until lightly browned, about 14 minutes. In large skillet, cook ground beef and onion, stirring until beef crumbles and is no longer pink. Drain and stir in remaining ingredients and mix well; spoon over crust. Unroll remaining can of crescent roll dough and shape into a rectangle, sealing seams and perforations. Cut into 1/2-inch strips and arrange in lattice design over beef mixture. Bake uncovered until golden, about 25 min.


Wed. Feb 4 - Chicken & Rice
This is one of Clint's favorite dishes, so I always make 2 pans for plenty of leftovers. He prefers cr. of mushroom soup, but I like cr. of chx...either is fine. Also, we really like the rice mixture, so I double that part of the recipe for each pan.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (we don't mix our veggies in, we serve it on the side)
4-5 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese(You don't have to add the cheese, it's fine without it)

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish or a 9x13 pan.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Tuesday Feb. 3 - Not just any Lasagna This is Cheryl's recipe and every time I make it for someone they tell me how much they love it. As is typical with Cheryl's recipes, there aren't exact measurements for everything, so really it's just trial and error. I've haven't screwed this one up too badly yet, so just figure out how much you want and go with it! I've done my best to give the measurements I use.

1 lb. hamburger - browned
Prego add tomato sauce (I use a whole jar of prego and a 15 oz. can of tomato sauce)
1 T parsley (add to prego)
1 T basil (add to prego)
1 lb. mozza cheese - shredded
16 oz. lasagna noodles - cooked
big carton cottage cheese
2 beaten eggs
1 t. salt
1/2 t. pepper
1/2 c. parsley flakes (add to cheese mixture)

In big bowl mix cottage cheese, eggs, pepper, salt & parsley. In seperate bowl, mix meat and prego/tomato sauce and spices.

In 9x13 pan, layer meat/tomato sauce, then noodles, then meat sauce again, then cottage cheese, then mozza cheese, then start again with noodles. I sometimes use more meat and cheese.

Bake at 350 for 30-35 min.





Monday Feb. 2 - Chicken Divan (this was a favorite in my household growing up!)

3-4 Chicken Breasts (boneless, skinless)
20 oz. cut up broccoli
2 cans cr. chx soup
1 c. mayo
1-1 1/2 t. curry powder
1 t. lemon juice
1/4-1/2 c. bread crumbs
1/2-1 c. shredded cheddar cheese
2 t. melted butter

Cook chicken until no longer pink and cut into bite size pieces. Cook broccoli until tender, drain. In mixing bowl combine soup, mayo, curry powder, and lemon juice. In 9x13 pan, layer broccoli, then cut-up chicken. Pour soup mixture on top, spread evenly. Top with shredded cheese, then bread crumbs. Drizzle melted butter over top. Bake, uncovered on 350 for approx. 45 min or until bubbly. Let stand 10 min. before serving. Even better reheated as leftovers!