Menu Plan Monday…..

In a runt on what to cook???  Head over to Laura’s site “I’m an Organizing Junkie ” and see what the many participates on Menu Plan Monday are having this week!!

 

Last week, we did pretty good with sticking to our menu.  We didn’t get to a couple of the meals as we had alot of leftovers and had those instead.  On Saturday we had “Old Country Buffet” – at our house this is simply all the leftovers displayed and you fill your plate and microwave it.  For some reason if we call our leftovers meal something fun, it goes over much better. 

 

On Halloween, we made Squirmy Wormy Sandwiches and Garlic Pumpkin Seeds.  Both were very good and will make our online family cookbook.  

greenmpm

Menu Planning November 9th – November 23rd

 

Sunday-  9th – Steak, Dilly Mashed Potatoes Simple/Delicious sept/oct 2008 pg 19 , Green Beans

Dilly Mashed Potatoes – Good Add To Site!

 

2 pounds Yukon gold potatoes, peeled and cubed

2.3 cup 4% cottage cheese

1.3 cups shredded cheddar cheese

2 tsp butter (I actually used 2 TBS when I made it ..OOPS!)

1/2 tsp dill weed

1/2 tsp salt

 

Cook potatoes in water, cover and bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender, drain.

 

Transfer to a large mixing bowl.  Add the cheeses, butter, dill and salt. beat until smooth and fluffy.  Yield: 6 servings

 

Monday – 10th – Ground Beef Soup = 2lb – http://askmsrecipe.com/2008/09/23/ground-beef-crock-pot-soup/#comment-246

 

Tuesday – 11th  – Breakfast – French toast / Eggs/ Sausages

 

Wed – 4 Filled Chicken Breasts (buy 4 more)/ Boxed Pasta/ Veggie

 

Thursday – Easy Chicken Parmesan

 

*       2-3 lb. boneless, skinless chicken breasts

*       1 cup bread crumbs

*       1/3 cup Parmesan Cheese

*       1/4 tsp. oregano

*       1/4 tsp. pepper

*       Salt to taste

*       1 clove garlic, minced* or 1 Tbsp. garlic powder

*       3/4 cup melted butter

 

Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9×13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350°F for 55 minutes.

 

Parmesan Noodles http://jasmine1931.tripod.com/Cooking/Pasta.htm#PARMESAN%20NOODLES and Veggie

 

Fri – Movie Night  – Chicken Burritos – my site

 

Sat – Melt in Your Mouth Chicken – http://www.xanga.com/Ostara/680259740/item.html

 

Sunday

Baked Potato Soup

*       4 large baking potatoes, baked and cooled (from Tuesday)

*       2/3 cup butter or margarine

*       2/3 cup all-purpose flour

*       6 cups milk

*       2 tsp salt

*       1/2 tsp pepper

*       4 green onions, chopped and divided

*       12 slices bacon, cooked, crumbled, and divided

*       1 1/4 cups (5 oz.) cheddar cheese, shredded, divided

*       1 (8 oz.) carton sour cream

Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)

Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.

 

Salad

 

Apple Crumble

*       1 cup baking mix (I use Bisquick)

*       3/4 cup brown sugar

*       1/2 cup quick-cooking oats

*       1/4 cup margarine

*       1 can pie-sliced apples, drained or 2 cups sliced apple*

*       1/2 tsp. cinnamon

Grease the bottom and sides of an 8×8 or 6×10 inch baking dish. Blend first three ingredients in a bowl. Cut margarine into bits and add to mix. Spread 1/3 of oat mixture in bottom of pan. Place apple slices over mixture. Sprinkle with remaining oat mixture and cinnamon. Bake 30-35 minutes at 350°F. Serve warm with ice cream.

 

*****************************************************************

Monday – Frozen Ravioli / Sauce / Sausage 

 

Tuesday – Homemade Chicken Soup x 2 (Rotisserie Chickens to the Rescue Cookbook Pg 99) and Grilled Cheese

 

Wed – Fish Garlic Butter / Rice Box/ Veggie

 

    

 

Thursday –

*        

*       Hash Brown Soup

*        

*       1 sauteed onion (from freezer)

*       3 cans chicken broth

*       1 large bag frozen Hash Browns

*       1 can Cream of Celery Soup (substitutions)

*       1 can Cream of Chicken Soup (substitutions)

*       1-1/2 cups milk

*       1 pound Velveeta Cheese

Combine onion and broth, bring to boil. Add hash browns, bring to boil. Add soups (don’t dilute) and milk, bring to boil. Add Cheese. Heat until cheese melts. Optional, serve with bacon bits on top.

Dinner Rolls

 

Fri – Movie Night  – Hamburger/ Fries/

 

Sat – Enchiladas Meat

          Beef Enchiladas

*       2 lbs. ground beef (from freezer)

*       3 tablespoons vinegar

*       3 garlic cloves minced

*       1 1/2 tablespoon chili powder

*       1 1/2 tsp salt

*       1 package corn tortillas (24)

*       2 cans Enchiladas Sauce

*       1 cup refried beans (from below)

*       2 cups Sharp Cheddar Cheese shredded

 

Mix thawed (cooked) ground beef from freezer with vinegar, garlic, chili powder and salt. On your tortilla spread a light coat of refried beans down the middle, top with beef mixture and then cheese.  Tri fold and place tri fold down in 9×13 pan.  Once your pan is full pour a can of sauce on top and sprinkle with cheese.  This recipe will make two pans.  One can of sauce for each pan. Bake at 350° for 20-25 minutes.

Adapted from Betty Crocker, submitted by Lisa H.

Spanish Rice

*       3 T. olive oil

*       1 medium onion chopped

*       1 clove garlic minced

*       1 green pepper chopped, seeded

*       1 c. long grain rice (or brown rice* for healthier version)

*       2 c. chicken broth (if you are using brown rice add extra water)

*       2 T. tomato paste

*       1/2 t. cumin

Saute onion, garlic, and green pepper in oil until transparent. Add rice and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer, closer to 45 minutes, for brown rice).

Sun – 23rd GROCERY DAY  – Pork loin and Baked Potatoes/ Veggie

 

*****************************************************************

Ideas for Next Menu

 

http://thefrugalmomblog.com/2008/08/family-recipebaked/ – Baked Ziti

 

http://frommommyskitchen.blogspot.com/2008/03/sour-cream-noodle-bake.html 

 

http://thematzats.blogspot.com/2008/11/creamy-ranch-pork-chops.html

 

http://thematzats.blogspot.com/2007/12/feta-and-bacon-stuffed-chicken-breasts.html

 

http://thematzats.blogspot.com/2008/02/baked-chicken-cordon-bleu.html

 

http://thematzats.blogspot.com/2008/01/honey-roasted-pork-loin.html

 

 

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0 responses to “Menu Plan Monday…..

  1. I haven’t had breakfast and you’re making me hungry. Although, I have no energy to “cook” anything. Maybe toast??? LOL!!!

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