Menu Plan Monday
March 23rd – April 7th
Saturday, 23rd – Beef Enchiladas and Quick Spanish Rice (Taste of Home Best Loved Recipes pag 471) (Rice Good)
Sunday, 24th – Saucy Pork Chop Skillet= (Taste of Home Feb/Mar 2013) (Good)
Monday, 25th (Soccer 7:45) – Grilled Salsa Burgers, Salsa and Chips (EMeals 474)
Tuesday, 26th (soccer 7:00) – One-Dish Chicken Meal (EMeals 474)/ – Veggie
Wednesday, 27th (off) – Taco Soup (didn’t like this recipe – too thick)
Thursday, 28th (1st Communion) – Leftovers – Eating at church
Friday, 29th – Cheddar Bacon Quiche and Strawberries x 2 (EMeals 473) (didn’t make)
Italian-Dijon Tilapia (EMeals 474)/ Risotto/Veggies (VERY GOOD)
Saturday, 30th – Pesto Caprese Chicken, Rice and Veggie (Very Good)
Sunday, 31st (Easter) – Ham
Broccoli Cheddar Casserole (good)
* 3 heads broccoli, cut into florets
* 1 cup thinly sliced sweet onion
* 3 cups shredded sharp cheddar cheese,
* 2 cups crushed saltine crackers, divided
* 10 oz can cheddar cheese soup
* 1 cup sour cream
* 1 large egg
* 2 teaspoons minced garlic
* ½ teaspoon seasoned salt
* ¼ teaspoon pepper
* 5 tablespoons butter, melted
1. Preheat oven to 350°F.
2. Place broccoli and onion in a large Dutch oven.
3. Add water to cover, and bring to a boil over medium-high heat.
4. Reduce heat and simmer 8 minutes, or until tender; drain well.
5. In a large bowl, combine 2 cups cheese, 1 cup crushed crackers, soup,
sour cream, egg, garlic, seasoned salt and pepper.
6. Stir in broccoli mixture, and spoon into a 9×13-inch baking dish coated
with cooking spray.
7. Sprinkle remaining 1 cup cheese evenly over the top.
8. Combine butter and remaining 1 cup crushed crackers; sprinkle over
9. Bake for 30 minutes, or until bubbly and slightly browned.
Potato, Parnip and Cauliflower Mash (Good)
* 3 lbs russet potatoes, peeled, cut in1-inch
* 1 head cauliflower, cut into florets
* ½ lb parsnips, cut into ¾-inch pieces
* 2 teaspoons salt
* ¾ cup sour cream
* ¼ cup butter
* 1 teaspoon garlic salt
* 2 tablespoons minced fresh chives
1. In a large Dutch oven, combine potatoes, cauliflower, parsnips and salt.
2. Add water to cover and bring to a boil over medium-high heat.
3. Reduce heat and simmer 15 minutes, or until tender; drain well.
4. Add sour cream, butter and garlic salt to pot.
5. Beat with a mixer to desired consistency.
6. Stir in chives before serving.
Monday, April 1st (CDCS 6:30) – Chicken Tetrazzini – Green Beans (Emeals 473) (didn’t Make)
Tuesday, 2nd (Soccer 7:00) – French Dip Sandwiches – Caesar Salad and Chips (Emeals 474)
Wednesday, 3rd – Lasagna and Garden Caesar Salad (Emeals 473) (very good)
Thursday, 4th – Chicken Tostadas – Refried Beans (Emeals 473) (Good)
Friday, 5th – Sloppy Joes and Fries (Ddidn’t make)
2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.
This makes a large bath. We freeze the remainder for another time.
Saturday, 6th – Country Meatloaf, Potatoes and Corn
Sunday, 7th – Roast Pork Loin, Roast Lemon Garlic Roasted Carrots, Mushroom Rice (Simple & Delicious Cookbook pg 151)
Roast Pork Loin
* ¼ cup extra-light olive oil
* ¼ cup fresh lemon juice
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh thyme
* 2 tablespoons minced fresh rosemary
* 2 tablespoons Dijon mustard
* 2 teaspoons Kosher salt
* 2 teaspoons ground black pepper
* 5 lb boneless pork loin roast
1. In a large zip-top bag, combine oil, lemon juice, garlic, thyme, rosemary,
mustard, salt and pepper.
2. Add roast to bag, seal and squish to coat it well.
3. Refrigerate at least 4 hours, or up to 2 days.
4. Remove meat from bag and let stand at room temperature for 30 minutes;
5. Place roast on a rimmed baking sheet coated with cooking spray.
6. Bake at 400 degrees F for 30-45 minutes, or until internal temperature
reaches 145 degrees F.
7. Let stand 10 minutes before slicing
Wishing you all a wonderful week!!!
Recipes To Try: