Labels

Menu (147) Ads (145) Normal Life (57) Tip Tuesday (54) Chickens (43) Frugal Friday (38) Grocery (23) Holidays (10) How it Worked (8) Garden (6) General Spending (6) Organizing (6) c (4) Quilt (3) Rabbits (3)

Thursday, March 17, 2011

Weekly Menu 3/19+

Saturday
Buffalo Chicken w/Celery
Sweet Potato Fries
Blue Cheese Dip
Clayton Cookies
Sunday
Hamburgers
Tater Tots
Watermelon
Monday
Ziti with Turkey Sausage
Garlic Bread
Salad
Tuesday
Taco Crescent Bake
Green Beans
Cantaloupe
Wednesday
Shredded Beef
Cheddar Spirals
Broccoli
Rolls
Thursday
BBQ Chicken
Rice
Peas
Friday
Catfish
Fried Okra
Cole Slaw



Saturday
  1. Clayton didn't make up the recipe for these cookies, he just really liked them and one of the girls in youth group made them for him a couple of times. The cookies stuck around, but she didn't make the cut. :)
Buffalo Chicken
  • Cooking spray
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • ¼ teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast halves
  • 2 tablespoons hot chili oil
  • ½ cup sour cream
  • ¼ cup crumbled blue cheese
  • 4 stalks celery, cut into 4-inch pieces, optional

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
In a small bowl, combine salt, chili powder and black pepper.
Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.
In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves Serve with celery, if desired.

Sweet Potato Fries

Clayton Cookies
  • 1 chocolate cake mix
  • 2 eggs
  • 1/3 c oil
  • 1 c vanilla or white chocolate chips
In large bowl combine cake mix, eggs and oil. Stir in chips. Drop onto ungreased cookie sheets and bake at 350 for 10-13 minutes. Cool for 2 minutes on pan before cooling on wire rack.

Sunday
Hamburgers
Tater Tots
Watermelon

Monday
Ziti with Sausage
  • 1 pound ziti noodles
  • 1 pound sweet turkey sausage, cut into 1/2-inch thick slices
  • 2 (28-ounce) cans diced tomatoes with Italian seasonings
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 (15-ounce) container regular or part-skim ricotta cheese
  • 4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping
  • 1 teaspoon garlic powder
  • ½ cup grated Parmesan
Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly

Spinach or Salad
Garlic Bread

Tuesday
Taco Crescent Bake
  • 1 can crescent rolls
  • 2 c cooked ground meat
  • 1 package taco seasoning
  • 1 c sour cream
  • ½ c picante sauce
  • 1 c grated cheese
  • 1 c crushed tortilla chips

Unroll crescent rolls and seal seams into a 9x13 pan. Combine sour cream and picante sauce and spread over rolls. In medium saucepan combine ground meat and taco seasoning with water and simmer until all liquid is gone. Spread over sour cream mixture. Top with cheese and crushed tortilla chips. Bake 375 for 15-20 minutes.

Green Beans
Cantaloupe/Watermelon

Wednesday
  1. Both the beef and pasta say they should be cooked in the crock pot. Unless you have two for some reason you'll need to adapt this recipe back to the stove top.
  2. The pasta recipe says it makes enough for 12-15 servings so feel free to knock that back a little. I would still use the full can of soup if you are cutting the recipe in half, unless you have a use for the remaining half can of soup.

Shredded Beef (Quick Cooking)
  • 3 lb beef, cut into large pieces
  • 2 large onions, chopped
  • ¾ c chopped celery
  • 1 ½ c ketchup
  • 2/3 c water
  • ¼ c lemon juice
  • 1/3 c Worcestershire sauce
  • 3T brown sugar
  • 3T cider vinegar
  • 2 tsp mustard
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp chili powder
  • ½ tsp pepper
  • dash hot pepper sauce
Place beef in crock pot. Add onions and celery. Combine remaining ingredients in bowl and pour over meat. Stir to be sure all meat parts are covered. Cover and cook on high 6-8 hours or low 8-10 hours. Remove meat, shred with a fork, return to the sauce and serve over buns/rolls.

Cheddar Spirals (adapted from Quick Cooking)
  • 16 oz spiral pasta; cooked
  • 2 c half and half cream
  • 1 can cheddar cheese soup
  • ½ c butter
  • 4 c shredded cheddar cheese

In large sauce pan combine cream, soup and butter. Cook over medium heat until smooth. Stir in the cheese until melted. Then add in the pasta and stir until well combined.

Broccoli
Rolls

Thursday
Grilled Chicken with BBQ Sauce
Rice
Peas

Friday
  1. Since it's not exactly okra season yet, buy the pre-breaded frozen okra and then fry it after your fish is cooked. Or fry the okra first so you can snack on it while you are cooking the fish.
  2. No secret breading here for the catfish. Just estimated proportions and it's hard to over season stuff before you fry it.

Fried Catfish
  • 2-3lb catfish fillets
  • 1 c flour
  • 1 c cornmeal
  • 1 tsp salt and pepper
  • 1 tsp garlic powder, onion powder
  • 1 c milk
  • 1 egg
Combine milk and egg in a shallow bowl. In a separate shallow bowl combine dry ingredients. Dip filets in milk mixture then dredge through the flour mixture. Fry in hot oil. As the edges start to cook, use that as your guide to flip the fish over and cook the other side.

Fried Okra

Coleslaw
  • ½ c mayo
  • 1 ½ tsp honey
  • ¾ tsp sugar
  • ¾ tsp mustard
  • 1/8 tsp celery salt
  • 2 c shredded cabbage
  • 1 c grated carrots

In small bowl combine first 5 ingredients. In larger bowl toss cabbage and carrots. Add mayo mixture and stir to coat. Cover and refrigerate until serving.  

No comments: