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
Wednesday, February 18, 2009
Shopping List - Week of Feb 23
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.
Monday, February 16, 2009
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.
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!
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!
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.
Sunday, February 1, 2009
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.
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!
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!
Saturday, January 24, 2009
Week of Jan 25 - Shopping Lists
9 boneless, skinless chicken breasts
2.5 lbs ground beef
1/2 lb. breakfast sausage
1 lb. smoked sausage
1 3/4 c. Minute Rice
Sticky Rice
2 c. wheat bulger
1 tsp. cajun spice
onion powder
garlic powder
minced onions
seasoning salt
Taco Soup Seasoning (from Homemade Gourmet)
Rosemary
Dry Mustard
Basil
Apple Cider Vinegar
1 cup brown sugar
1 15 oz. can Ranch Style beans
1 10 oz. can Rotel
1 15 oz & 1 8 oz. can Tomato Sauce
1 14.5 oz can stewed or chopped tomatoes
5 oz. can evaporated milk
1 can cream mushroom soup
1 can cream chicken soup
8 oz. sour cream
4 oz. plain yogurt
2 lbs. cheddar cheese
1 green bell pepper
1 medium onion
Ritz Crackers
2.5 lbs ground beef
1/2 lb. breakfast sausage
1 lb. smoked sausage
1 3/4 c. Minute Rice
Sticky Rice
2 c. wheat bulger
1 tsp. cajun spice
onion powder
garlic powder
minced onions
seasoning salt
Taco Soup Seasoning (from Homemade Gourmet)
Rosemary
Dry Mustard
Basil
Apple Cider Vinegar
1 cup brown sugar
1 15 oz. can Ranch Style beans
1 10 oz. can Rotel
1 15 oz & 1 8 oz. can Tomato Sauce
1 14.5 oz can stewed or chopped tomatoes
5 oz. can evaporated milk
1 can cream mushroom soup
1 can cream chicken soup
8 oz. sour cream
4 oz. plain yogurt
2 lbs. cheddar cheese
1 green bell pepper
1 medium onion
Ritz Crackers
Getting Started
Welcome! We're glad you're here!
If you are like me, the worst part about dinner is figuring out what to make. I hope this blog will help inspire you to get a little more organized and prepared for dinner so you don't feel stressed when 4:45 rolls around and everyone begins to ask "What's for dinner?".
Each week there will be a short grocery list for that week's dinner entrees. Since we are just beginning this blog together, I'm not going to overwhelm you and have side dish and dessert ideas. I'll leave that up to you. It's easy to grab a few cans of green beans and pears and call it good! Once we evolve as a group more, we'll add side dishes, desserts, etc.
To begin, grab your calendar. If you are religious about using a handwritten calendar, use that. If you prefer your phone, do it! If you're more like me, use your computer's calendar. I use the Windows calendar that came with my computer. The first thing you need to do is set reminders. There is nothing worse than figuring out what you're going to have for dinner and then forgetting to thaw it or worse; pick it up at the store! I set up a reminder for the night before to put the meat in the refrigerator to thaw. I put the food front and center in the fridge so I will remember to check it when I reach in the fridge at lunch time. If it needs to thaw more, I'll either set it in my sink or give myself a little extra time to pop it in the microwave before I begin making dinner.
Secondly, check your shopping list. Make sure you have everything you'll need upfront. This will save you from calling your hubby on his way home from work to stop and get something for you or having to make an extra trip to the store yourself!
Third - get creative. You don't have to stick directly to this list. Perhaps you only want to cook 3 times a week as opposed to 5-6. Or you don't like what is on the menu this week. Or maybe you are vegetarian (sorry there's not going to be much help for you on this blog, we LOVE meat). This blog is meant to be a help, not an overwhelming obstacle!
Fourth - Pitch in! Send me your family's favorite dinner ideas. Just email me at acjacobs@digis.net with the recipe and how your family best likes it served. If you have a "family" recipe that comes with a story, SHARE IT! I think it will be fun to share your stories with my kiddos while we're enjoying the wonderful food together!
Fifth- Make comments. Let us know if you liked a certain recipe/dinner idea. Did you think of a shortcut for something? Do you know of a killer deal on some of our ingredients at one of the local stores? Let all of us know in the comment forum!
Lastly - HAVE FUN! These are supposed to be the best days of our lives right? Studies have shown over and over that kids who come from homes that have regular family meals together are less likely to end up pregnant, on drugs, or dropped out of school! All of that besides the obvious benefits to our pocket books & waistlines from not eating out as much! Family dinner ROCKS! Or at least it can, if we are a little more prepared and less stressed out about it!
If you are like me, the worst part about dinner is figuring out what to make. I hope this blog will help inspire you to get a little more organized and prepared for dinner so you don't feel stressed when 4:45 rolls around and everyone begins to ask "What's for dinner?".
Each week there will be a short grocery list for that week's dinner entrees. Since we are just beginning this blog together, I'm not going to overwhelm you and have side dish and dessert ideas. I'll leave that up to you. It's easy to grab a few cans of green beans and pears and call it good! Once we evolve as a group more, we'll add side dishes, desserts, etc.
To begin, grab your calendar. If you are religious about using a handwritten calendar, use that. If you prefer your phone, do it! If you're more like me, use your computer's calendar. I use the Windows calendar that came with my computer. The first thing you need to do is set reminders. There is nothing worse than figuring out what you're going to have for dinner and then forgetting to thaw it or worse; pick it up at the store! I set up a reminder for the night before to put the meat in the refrigerator to thaw. I put the food front and center in the fridge so I will remember to check it when I reach in the fridge at lunch time. If it needs to thaw more, I'll either set it in my sink or give myself a little extra time to pop it in the microwave before I begin making dinner.
Secondly, check your shopping list. Make sure you have everything you'll need upfront. This will save you from calling your hubby on his way home from work to stop and get something for you or having to make an extra trip to the store yourself!
Third - get creative. You don't have to stick directly to this list. Perhaps you only want to cook 3 times a week as opposed to 5-6. Or you don't like what is on the menu this week. Or maybe you are vegetarian (sorry there's not going to be much help for you on this blog, we LOVE meat). This blog is meant to be a help, not an overwhelming obstacle!
Fourth - Pitch in! Send me your family's favorite dinner ideas. Just email me at acjacobs@digis.net with the recipe and how your family best likes it served. If you have a "family" recipe that comes with a story, SHARE IT! I think it will be fun to share your stories with my kiddos while we're enjoying the wonderful food together!
Fifth- Make comments. Let us know if you liked a certain recipe/dinner idea. Did you think of a shortcut for something? Do you know of a killer deal on some of our ingredients at one of the local stores? Let all of us know in the comment forum!
Lastly - HAVE FUN! These are supposed to be the best days of our lives right? Studies have shown over and over that kids who come from homes that have regular family meals together are less likely to end up pregnant, on drugs, or dropped out of school! All of that besides the obvious benefits to our pocket books & waistlines from not eating out as much! Family dinner ROCKS! Or at least it can, if we are a little more prepared and less stressed out about it!
Week of Jan 25 - Recipes
I don't typically cook much of a meal on Saturdays, so get creative, or order in! I always have kid foods on hand (ie: hotdogs, chicken nuggets, pizzas, etc) that are great for Saturday dinners.
Friday 1/30 - Chicken Enchiladas (white sauce)
3-5 chx. breasts - cut into bite size pieces and then cook all the way through (no pink) in little bit of oil w/ seasonings (onion powder, garlic powder, seasoning salt)
Sauce - Mix all together in bowl
1 can cr. mushroom soup
1 can cr. chx soup
1 c. sour cream
1 can diced green chilis
1 pound cheddar cheese - shredded
In flour tortilla spread some sauce, throw in a few pieces of chicken, sprinkle some cheese and then roll and place in greased 13x9 pan. Once pan is full, spread remaining sauce and cheese over top. Bake at 350 for 1/2 hour.
Thursday 1/29 - Sweet N Sour Meatballs (from Jackie Christensen)
Jackie brought this meal to my family just after I got home from the hospital with Delaney. We fell in love. This is one of our favorite dinners!
Meatballs
1 1/2 lb. hamburger
1/2 lb. Breakfast sausage
lil bit minced onions
1 egg
5 oz. can evapoated milk
Mix all together, roll into balls and brown.
Sauce
15 oz. can tomato sauce
1 c. brown sugar
1/3 c. apple cider vinegar
1 t. rosemary (crush it)
1 t. dry mustard
1 t. basil
1/4 t. garlic powder
Mix all together and pour over meatballs in a casserole dish. Cook covered at 350 for 50 minutes. Take off lid and skim off grease. Cook uncovered 10 more minutes until sauce thickens.
Don't cover after baking.
Serve over sticky rice (Boton or CallaRose are the brands my family prefers)
Wednesday 1/28 - Fiesta Chicken
6 T Taco Soup Seasoning (Comes from Homemade Gourmet)
1 c. cracker crumbs (I like Ritz)
1/2 c. plain yogurt
4 boneless, skinless chicken breasts
1 c. shredded cheese
Preheat oven to 350. Put seasoning and cracker crumbs in one bowl and pour yogurt in another. Coat chicken breasts with yogurt and then dredge them in seasoned crumb mixture. Place coated chx breasts in greased 13x9 baking dish and bake, uncovered, until chicken is fork tender and golden brown, about 45 - 60 minutes. Sprinkle with cheese and serve.
Tuesday 1/27 - Western Meal
1 lb cooked Taco Soup Seasoned Beef (taco soup seasoning comes from Homemade Gourmet...you can easily substitute any taco seasoning)
1 10 oz. can Rotel (diced tomatoes & green chilis) - undrained
1 15 oz. can Ranch Style beans - undrained
8 oz. Tomato Sauce
3/4 c. Minute Rice, uncooked
1 1/2 c. shredded cheddar cheese, divided
Preheat oven to 350. In large casserole dish, combine all ingredients except 1/2 cup cheese and bake for 45 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serves 8
We like to eat this meal with nacho chips or tortillas.
Monday 1/26 - Sausage Jumbalaya
1 c. uncooked rice
2 c. wheat bulgur
1 m. onion
1 lb. smoked sausage
1 14.5 oz can stewed or whole tomatoes
1 tsp. cajun spice
1/2 c. sliced green peppers
Cook rice according to package directions. Brown sausage, peppers and onion. Cook until tender. Add rice, wheat bulger & tomatoes. Cook on low heat, stirring frequently. Add cajun spice, cook until hot.
Sunday 1/25 - Roast w/ potatoes & carrots
Friday 1/30 - Chicken Enchiladas (white sauce)3-5 chx. breasts - cut into bite size pieces and then cook all the way through (no pink) in little bit of oil w/ seasonings (onion powder, garlic powder, seasoning salt)
Sauce - Mix all together in bowl
1 can cr. mushroom soup
1 can cr. chx soup
1 c. sour cream
1 can diced green chilis
1 pound cheddar cheese - shredded
In flour tortilla spread some sauce, throw in a few pieces of chicken, sprinkle some cheese and then roll and place in greased 13x9 pan. Once pan is full, spread remaining sauce and cheese over top. Bake at 350 for 1/2 hour.
Thursday 1/29 - Sweet N Sour Meatballs (from Jackie Christensen)
Jackie brought this meal to my family just after I got home from the hospital with Delaney. We fell in love. This is one of our favorite dinners!
Meatballs
1 1/2 lb. hamburger
1/2 lb. Breakfast sausage
lil bit minced onions
1 egg
5 oz. can evapoated milk
Mix all together, roll into balls and brown.
Sauce
15 oz. can tomato sauce
1 c. brown sugar
1/3 c. apple cider vinegar
1 t. rosemary (crush it)
1 t. dry mustard
1 t. basil
1/4 t. garlic powder
Mix all together and pour over meatballs in a casserole dish. Cook covered at 350 for 50 minutes. Take off lid and skim off grease. Cook uncovered 10 more minutes until sauce thickens.
Don't cover after baking.
Serve over sticky rice (Boton or CallaRose are the brands my family prefers)
Wednesday 1/28 - Fiesta Chicken
6 T Taco Soup Seasoning (Comes from Homemade Gourmet)
1 c. cracker crumbs (I like Ritz)
1/2 c. plain yogurt
4 boneless, skinless chicken breasts
1 c. shredded cheese
Preheat oven to 350. Put seasoning and cracker crumbs in one bowl and pour yogurt in another. Coat chicken breasts with yogurt and then dredge them in seasoned crumb mixture. Place coated chx breasts in greased 13x9 baking dish and bake, uncovered, until chicken is fork tender and golden brown, about 45 - 60 minutes. Sprinkle with cheese and serve.
Tuesday 1/27 - Western Meal
1 lb cooked Taco Soup Seasoned Beef (taco soup seasoning comes from Homemade Gourmet...you can easily substitute any taco seasoning)
1 10 oz. can Rotel (diced tomatoes & green chilis) - undrained
1 15 oz. can Ranch Style beans - undrained
8 oz. Tomato Sauce
3/4 c. Minute Rice, uncooked
1 1/2 c. shredded cheddar cheese, divided
Preheat oven to 350. In large casserole dish, combine all ingredients except 1/2 cup cheese and bake for 45 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serves 8
We like to eat this meal with nacho chips or tortillas.
Monday 1/26 - Sausage Jumbalaya1 c. uncooked rice
2 c. wheat bulgur
1 m. onion
1 lb. smoked sausage
1 14.5 oz can stewed or whole tomatoes
1 tsp. cajun spice
1/2 c. sliced green peppers
Cook rice according to package directions. Brown sausage, peppers and onion. Cook until tender. Add rice, wheat bulger & tomatoes. Cook on low heat, stirring frequently. Add cajun spice, cook until hot.
Sunday 1/25 - Roast w/ potatoes & carrots
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