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Wednesday, January 19, 2011

Weekly Menu 1/22+

Randalls London Broil 1.99/lb (vs. 3.99 Sun Harvest), pork roast .99/lb, ribeye steak 4.97/lb, hot dogs .77, wolf brand chili $1, pasta $1.
Friday, Saturday, Sunday, Monday Only: goldfish .88, frozen pizza 2.99

HEB beef roast $2.48/lb, boneless chicken 1.98/lb, chicken tenders 1.97/lg, strawberries 1.88/lb, tangelos .77/lb, sweet potatoes .47/lb (vs .88 Sprouts), cabbage .48/lb, red potatoes .88/lb, grapefruit .25

Sun Harvest grapefruit .25 (vs .79 Randalls), navel oranges .25/lb (vs. .77lb Sprouts), lettuce .88, zucchini or yellow squash .88/lb (vs .99 Sprouts), boneless chicken 1.79/lb (vs 1.98/lb HEB), tangelos .49/lb (vs .77 HEB or .88 Sprouts), lemons .19 (vs .50 Randalls), kiwi .19 (vs .33 Randalls), onion s.49/lb (vs .99 Randalls)

Sprouts asparagus 1.34/lb (vs. 2.27 Sun Harvest), roma .77/lb, lettuce .99
 
Saturday
Rosemary Roasted Chicken
Carrot Raisin Salad
Favorite Corn Bake
Sunday
Pan Fried Cube Steak
Potatoes Au Gratin
Pineapple Nut Cake
Monday
Creamy White Chili
Tuesday
Shrimp Quesadillas
Tomato & Avocado Salad
Bananas & OJ
Wednesday
Carne Guisada
Banana Pudding
Thursday
Cheesy Spirals
Green Beans
Grapefruit
Friday
Sausage Wrap
Corn
Spinach Salad



Saturday
  1. Be sure to make extra chicken for Monday night's soup.
  2. Carrot salad is easy to make if you have a food processor or kitchen aid mixer with the shredder attachment. If you are looking at making this with the stand alone cheese grater, I’d reconsider.

Rosemary Roasted Chicken
  • 6 oz cream cheese, softened
  • 2 tsp rosemary
  • 1 tsp black pepper
  • whole chicken
  • 2T Italian dressing

Mix first three ingredients in small bowl. Starting at the neck of the chicken separate the skin from the meat of the breast, thighs and legs of the chicken. Spoon cream cheese mixture under skin and use fingers to push and spread mixture onto thighs and legs (this is all still under the skin). Place chicken in shallow baking dish and brush with dressing. Bake at 375 for 1 hour and 15 minutes.

Carrot Raisin Salad
  • 5-6 carrots, peeled
  • ½ c raisins
  • ½ c mayo or miracle whip

Favorite Corn Bake
  • 1 c flour
  • 1 c cornmeal
  • 3T sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 egg
  • 1 c sour cream
  • ¼ c unsweetened applesauce
  • ¼ c butter, melted
  • 1 can corn; drained
  • 1 can cream style corn
In large bowl combine first five ingredients. In small bowl whisk the egg, sour cream, applesauce and butter. Stir in corn. Combine with dry ingredients just until moistened. Transfer to a greased 13x9 pan. Bake at 350 for 30-35 minutes.

Sunday
Pan Fried Cube Steak (Pioneer Woman)
  • 3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 3 teaspoons Ground Black Pepper, Or To Taste
  • Salt, For Seasoning Meat
  • ½ cups Canola Oil (more If Needed)
  • 2 Tablespoons Butter

Heat oil in a large skillet over medium heat. Mix together flour, seasoned salt, and pepper. Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible. Add butter to pan right before frying. When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side. Remove to a paper towel-lined plate. Serve immediately.

Potatoes au Gratin (Pioneer Woman)
  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-½ cup Heavy Cream
  • ½ cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.
Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Pineapple Nut Cake (Simple & Delicious)
  • 2 c flour
  • 1 c sugar
  • 2 tsp baking soda
  • 2 eggs
  • 1 can crushed pineapple, undrained
  • ½ tsp vanilla
  • ½ chopped pecans
Frosting
  • 8 oz cream cheese
  • 2T butter
  • 1 ½ c powdered sugar
  • 1 tsp vanilla
In large bowl combine dry ingredients. Combine pineapple, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in nuts. Pour into greased 13x9 pan. Bake 350 degrees for 35 minutes or until toothpick inserted in middle comes out clean. Cool on wire rack. For frosting, beat cream cheese and butter until fluffy. Add sugar and vanilla; beat until smooth. Frost cake and store in fridge.

  1. Hopefully you have some leftover chicken from Saturday night or leftover turkey in the freezer to use.
  2. You can make this in the crock pot with uncooked chicken and let it cook all day or use cooked chicken and make it faster on the stove top. Do what works for your schedule.

Creamy White Chili
  • 2 c cooked chicken
  • 1 medium onion, chopped
  • 1 ½ tsp garlic powder
  • 1 T canola oil or butter
  • 2 cans great northern beans, drained and rinsed
  • 2 c chicken broth (frozen or canned)
  • 8 oz chopped green chilies
  • 1 c frozen corn
  • 1 c frozen carrots
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ½ tsp pepper
  • 1 c sour cream
  • ½ c heavy cream
Combine all ingredients except sour and heavy cream. Simmer uncovered 30 minutes or cook in crock pot in as few as 6-8 hours. Add creams at the end and allow to heat through before serving.

Tuesday
Shrimp Quesadillas (Pioneer Woman)
  • Flour tortillas
  • 12 shrimp, peeled and deveined
  • 8 oz enchilada sauce
  • 1 whole onion, chopped
  • 1 chopped pepper red & green
  • 2 c grated Monterrey jack cheese
  • 2T olive oil
  • salt to taste
Pour red sauce over shrimp. Set aside. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside. Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!
Tomatoes & Avocado Salad
Sprinkle cubed tomatoes and avocado with garlic salt and a dash of lime juice.

Sliced Bananas in Orange Juice
I know this sounds a little odd as a dessert, but trust me it is the best thing around. The better quality of orange juice you use, the better you'll like this dessert. We've made it with fresh squeezed and that was truly the best. Of course you need a really good deal on oranges for that to work out in a balanced budget sort of way though.

Wednesday

Carne Guisada
  • 2lb beef stew meat
  • 1 can rotel
  • ½ can water
  • 3 cloves garlic, minced
  • 1 T chili powder
  • ½ tsp cumin
  • ½ tsp pepper
  • 1 tsp salt
  • 2 T cornstarch
Combine all ingredients, except cornstarch, in crock pot and cook 8-10 hours on low. Mix ½ c hot water and cornstarch together before adding to cooked meat. This will help thicken it up. If you have time to let it simmer on high in the crock pot great, otherwise you can transfer to a saucepan to help thicken up the sauce on this tasty dish. Serve with flour tortillas and grated velveeta cheese.

Banana Pudding
  • 1 small box vanilla pudding mix
  • 2 c cold milk
  • 2-3 sliced bananas
  • 1/3 box nilla wafers

Mix pudding in small bowl. Slice bananas and carefully mix in, then fold in nilla wafers. Or if you want to be a little fancier you can put wafers in bottom of a bowl and layer ½ of bananas and ½ of pudding on top. Repeating next layer with more wafers, bananas and pudding. Garnish with more wafers.

Thursday
  1. This is a great recipe to double and put one half in the freezer until you need another meal that is already ready to go.

Cheesy Spirals (Menus4Moms)
  • 16 oz pasta spirals
  • 4 c cooked ground beef
  • 2-28 oz jar spaghetti sauce
  • 2 can condensed cheddar cheese soup, undiluted
  • 2 tsp black pepper
  • 3 tsp Italian seasoning (basil, oregano)
  • 4 c shredded mozzarella cheese
Cook pasta spirals according to package instructions. Drain and rinse; return to pan. Add 4 c ground beef, spaghetti sauce, cheddar cheese soup, pepper and Italian seasoning. Stir over low heat until well mixed and mixture is of uniform consistency. Remove from heat and stir in mozzarella. Spray 1 9x13 pan and 1 8x8 pan with non-stick spray and pour mixture into pans. Bake one pan tonight at 350 degrees for 30-40 minutes, or until bubbly. Wrap the smaller pan for the freezer (plastic wrap first, then foil) and label as Cheesy Spirals: Thaw. Bake at 350 for 40 minutes or until heated through.

Green Beans
Grapefruit

Friday
Sausage Wraps
Corn
Spinach Salad

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