Friday, May 7, 2010

Weekly Menu

Meat Loaf and corn souffle
Savory Chicken Breasts and wild rice
Cheesy Chicken & Broccoli Bake
Easiest Slow Cooker French Dip
Buffalo Chicken Wraps
Savory Chicken Breasts
6 skinless, boneless chicken breast halves
ground black pepper to taste
6 slices Swiss cheese
1-1/2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup and 2 tablespoons milk
1-1/2 cups dry bread crumbs
1/4 cup and 1 teaspoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.


Cheesy Chicken & Broccoli Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done

Easiest Slow Cooker French Dip

3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Sunday, May 2, 2010

Weekly Menu

Chicken stir fry
Easy Slow-Cooker Beef Stew
Mash Potato bowls (stolen from KFC)

1 to 1/2 pounds stew beef
1 package egg noodles
2 cans cream of mushroom soup
6 oz sour cream

Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil.
Drain noodles add beef (can add oil too), soup and sour cream


Easy Slow-Cooker Beef Stew

1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Original Barbecue Sauce 1 tsp.
dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes 1 lb.
small red potatoes (about 8), cut into bite-size pieces
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into bite-size pieces
2 slices OSCAR MAYER Bacon, chopped
3 Tbsp. flour
1/4 cup water

Make It!
MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil.

MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.



2 pound chuck
2tsp Italian seasoning
2 28 oz jar spaghetti sauce (your favorite)
2/3 cup water
16 lasagna noodles
1 15 oz carton ricotta cheese (optional)
4 cups shredded mozzarella cheese

Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.

Layer with beef mixture, sauce and mushrooms.

Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.

Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.

Cover, cook on high 1 hour.

Reduce heat and cook on low 5 hrs.

Yield: 8 servings

Thursday, April 8, 2010

menu plan (not always on monday's anymore)

Chicken Salad Sandwhiches with cottage cheese and fruit coctail.
Beef Stroganoff
Chicken Quesadillas
Chicken Teriyaki with Broccoli
Smoky Macaroni

Beef Stroganoff

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste


Chicken Quesadillas

2 teaspoon(s) canola oil
1 green onion, thinly sliced
1 lime
1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips
4 burrito-size low-fat flour tortillas
1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
3/4 cup(s) salsa


In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas

Chicken Teriyaki with Broccoli

1 spray(s) cooking spray
2 medium garlic clove(s), minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
4 medium scallion(s), chopped (green and white parts)
1/2 cup(s) fat-free chicken broth
2 Tbsp teriyaki sauce
2 cup(s) cooked brown rice, regular or instant, kept hot
4 cup(s) broccoli, fresh, florets, steamed*

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.

Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.
*To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on high until crisp-tender, about 4 minutes. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam until crisp-tender, about 4 to 5 minutes

Smoky Macaroni

1/4 cup chopped sweet red pepper
2 tbls chopped onion
1 can condensed cheddar cheese soup undiluted
1 cup milk
1 package miniature smoked sausage links
8 oz cubed american cheese
1 cup frozen peas
4 cups cooked elbow macaroni

In a skillet saute red pepper and onion until tender
combine soup and milk, stir into skillet
add sausage, peas and cheese

reduce heat, simmer uncovered 5-10 minutes or until the cheese is melted stirring occasionally.

add the macarroni, cook 5-10 minutes longer or until heated through

Sunday, March 21, 2010

Need Help w/ a name

We are doing the walk-a-thon again this year for the camp for children w/ autism in our area...this year I want to get a team of friends/family together to walk on Isaiah's behalf. I need a name for our team, when we use to walk for my niece Kelci, we were called the special K team...I need a creative team for us...Right now I just have TEAM ISAIAH...which is fine, if I can't come up w/ anything cute or creative...anyone have any ideas?

Thursday, March 11, 2010

Menu Plan Friday???

Spaghetti Carbonara

Block Party Beans

Sausage Casserole

BBQ Chicken and corn chowder

Shrimp Alfredo and Salad

Spaghetti Carbonara

1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices bacon, extra thick
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated

Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and saute until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.


Block Party Beans

2lbs Ground beef
1 cup chopped celery
1 can tomato soup
6 oz can tomato paste
1/2 cup ketchup
1/2 cup brown sugar
1 can green beans
1 can chili beans
1 can pork and beans
2 tbsp mustard

Sausage Casserole

2 cups cooked macaroni
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound bulk sausage
1 cup of milk
1/2 box Velveeta (1 lb.)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cook and drain macaroni as directed on package.
Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.
Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.


BBQ Chicken and corn chowder

Wednesday, March 3, 2010

Monday, January 18, 2010

menu plan monday

Sausage Stew
Kreative Kielbasa
Chili and corn bread
Easy Baked Chicken and Rice

$10 Dinners: Grandma Sue's Famous Sausage Stew

1 turkey (or regular) kielbasa or sausage
2 to 3 potatoes $1.50
1 lb. baby carrots, or 2 carrots, cut up $2.00
1 medium onion (use 1/2 onion if large) $.99
2 to 3 cloves of garlic $.50
Total Cost = $7.49

Olive Oil (Any cooking oil or butter could be used too)
Worchestershire Sauce
Italian Seasoning
Dried Thyme
Salt and Pepper

Slice kielbasa into coins and brown in large saucepan or dutch oven over medium heat. While this is browning, put 1 to 2 cups water in bottom of a saucepan with steamer basket (water should just touch top of basket), start heating on high. While the water is heating, cut up potatoes (peeled or unpeeled) and carrots (if necessary) into bite sized pieces and place in pan. Cook covered about 15 minutes or until veggies are softened. Chop onion and mince or press garlic. When the kielbasa is browned, remove from pan and add enough oil to equal about 1 Tbps (this may be unnecessary if you used regular kielbasa). Saute onions and garlic until soft, about 5 minutes. Add water and scrape bottom of pan to release browned bits. The potatoes and carrots are usually ready to go at this time.

Dump steamed veggies and the steaming liquid into saucepan with onions, etc. Bring to a boil, stirring occasionally. Allow to thicken slightly then add kielbasa, 1 to 2 dashes of Worchestershire sauce, 1/2 tsp. thyme and Italian Seasoning, salt and pepper. Reduce heat, cover and allow to "stew" for as long as you need, at least 10 minutes. I usually serve it with a crusty bread that I heat up at this time. If there is any left, it makes a great work lunch the next day. Start to finish, this shouldn't take more than a half an hour.

1 lb. ground beef
Salt and pepper
Garlic powder
Cooked macaroni
Tomato sauce
Chili powder
American cheese
Mozzarella cheese

Brown and drain ground beef which has been seasoned with salt and pepper and sprinkled with garlic powder. Stir all ingredients except the cheese together. Layer goulash, American cheese, goulash, Mozzarella cheese, goulash, etc. (until all goulash is gone, making sure there is a layer of Mozzarella cheese on top. Brown in a 350 degree oven until brown).
Kreative Kielbasa

1 1/2 cups rice (uncooked)
6 eggs, scrambled
1 pkg kielbasea, warmed
1/2 cup brown sugar
1/4 cup soy sauce

Cook the rice and then dump everything else in. That's it.

Easy Baked Chicken and Rice
1 can (10 3/4 oz) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp. paprika (divided)
1/2 tsp. pepper (divided)
2 boned, skinned chicken breasts
1/4 tsp. salt

Preheat oven to 375.

In an 8”x8” baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake 45-60 minutes.

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