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Saturday
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lasagna pizza
fruit salad
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Sunday
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pork ribs
baked beans
cucumbers in sour cream
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Monday
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PW meatloaf
red potatoes
green beans
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Tuesday
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king ranch chicken
guacamole
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Wednesday
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chicken alfredo
angel hair pasta
broccoli
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Thursday
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shrimp summer stir
fry
strawberry fluff
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Friday
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taco crescent bake
lettuce/tomato
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Saturday
Lasagna Pizza (Quick
Cooking)
·
1 pound lean ground beef (90% lean), or 2 c cooked
·
1 can (8 ounces) tomato sauce
·
1/4 cup water
·
1 envelope spaghetti sauce mix, divided
·
1 package (16 ounces) hot roll mix
·
1 cup warm water (120° to 130°)
·
1-1/2 cups (12 ounces) 4% cottage cheese
·
1/4 cup shredded Parmesan cheese
·
2 tsp parsley
·
1 cup (4 ounces) shredded part-skim mozzarella
cheese
Stir tomato sauce, water and 3 tablespoons spaghetti
sauce mix into the ground beef; heat through. In a large bowl, combine contents
of roll mix and yeast packets; add remaining spaghetti sauce mix. Stir in warm water until dough pulls away from
sides of bowl. Turn onto a lightly floured surface; knead until smooth and
elastic, about 5 minutes. Roll into a
17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking
pan; build up edges slightly. Mix
cottage cheese and parsley and spread mixture
over dough. Top with meat mixture and Parmesan cheese. Bake at 400° for 20 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is
melted. Let stand for 5 minutes before
serving.
Fruit Salad
Sunday
Pork Ribs
Baked Beans
Cucumbers in Sour
Cream
·
2-3 peeled, seeded and thinly sliced cucumbers
·
½ c sour cream
·
1tsp sugar
·
1T apple cider vinegar
·
½ tsp salt
·
1 tsp dill weed
·
dash pepper
Brownies
Monday
1.
Ree at Pioneer Woman has these made up as
sliders, but I thought it would be good as a meatloaf, and it is. I mixed a couple of these loaves up the other
day (sans sauce), wrapped them in plastic wrap and then into the freezer. I’ll pull one out for tonight’s supper and
then will still have a spare. You can
top it with the spicy fry sauce if you want.
SAUCE:
-1/3 cup Mayonnaise
-2 Tablespoons Ketchup
-1 teaspoon Cayenne Pepper (less If You're
Sensitive To Spice!)
MEAT:
-4 Tablespoons Butter
-1/2 whole Medium Onion, Finely Diced
-8 ounces, weight White Mushrooms, Chopped
Finely
-1/2 cup White Or Red Wine (optional)
-4 dashes Worcestershire Sauce
-Kosher Salt And Freshly Ground Black Pepper
-2 pounds Ground Beef
-4 Tablespoons Heavy Whipping Cream
-4 dashes Worcestershire Sauce
-1 teaspoon Kosher Salt
-Freshly Ground Black Pepper
FOR SLIDERS:
-4 slices Swiss Cheese, Cut Into Four Squares
-8 whole Dinner (or Slider) Rolls, Split
In a small bowl, mix
mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry
sauce.) Melt butter in a large
skillet. Add onions and cook over medium
heat for five minutes, stirring frequently.
Add mushrooms and toss around, then add wine (if using), Worcestershire,
salt and pepper. Cook for several minute
over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl,
scraping all contents from the skillet. Mix ground beef, heavy
cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix
ingredients.
For the meatloaf: add in
the mushroom mixture, and mix well. Form
a loaf and bake in a 9x13 pan at 375 for 45-50 min.
For the sliders: Form 1/4
to 1/3 cup of the meat mixture into patties, making an indentation with your
thumb to keep the patties from plumping too much when they cook. In the same
skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over
medium to medium-high heat. Add four patties at a time, indented side face up.
Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on
each patty, then top with one or two squares of Swiss, depending on your
preference. Place lid on skillet and cook for an additional 2 to 3 minutes,
until burgers are cooked through and cheese is melted. Remove to a place and
keep warm while you repeat with the rest of the meat mixture.
Tuesday
King Ranch Chicken
·
2-3 c cooked chicken
·
1 can cream mushroom soup
·
1 can mushrooms, drained
·
1 can cream of chicken soup
·
1 can Rotel (partially drained)
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Corn tortillas (cut in wedges)
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Cheddar cheese
·
Green onions for garnish
You can use the crockpot to simmer this all day (minus the
tortillas, cheese and green onion) or put it in a saucepan before putting
layering with tortillas and cheese and baking in the oven. Bake at 350 for ~20 minutes, or until bubbly.
Guacamole
·
Avocados
·
Tomatoes & onion chopped finely
·
Garlic salt
·
Squeeze of lime juice
Wednesday
1.
This
cooks up very quickly and is SO good.
Plus we’ve already had cream in our pie this week, so why not have cream
again! Also if you only used half cup of
cream in your pie, you’ll have just enough cream to use up the pint within the
week.
Creamy Chicken Alfredo
·
¼ c
flour
·
6
boneless chicken
·
1t salt
·
2T olive
oil
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3 cloves
garlic
·
1T
minced onion
·
1 ½ c
whipping cream
·
1/3 c
parmesan cheese
·
½ t
pepper
·
1T
chopped parsley
Sprinkle chicken
with salt and dredge chicken through flour in shallow dish. Heat 2T oil in large skillet. Add chicken and cook, turning once until
golden; about 2-4 minutes per side.
Chicken does not need to be fully cooked. Place chicken in a 9x13 pan. Heat remaining oil in skillet add garlic and
onion; cook until garlic is fragrant and onion is tender about 1-2
minutes. Increase heat to medium-high;
add whipping cream, parmesan and pepper.
Cook until sauce is bubbly and slightly thickened; about 2-3 minutes. Spoon sauce over chicken in dish. Bake about 10-12 minutes at 350 degrees or
until chicken reaches 180 degrees.
Pasta
Broccoli
Thursday
·
2 Tablespoons Butter
·
2 Tablespoons Olive Oil
·
4 cloves Garlic, Minced
·
12 whole Jumbo Shrimp,
Peeled, Deveined, Tails Left On
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2 whole Zucchini, Sliced
On A Slight Diagonal
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2 ears Corn, Kernels
Sliced Off
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1/2 cup Grape Tomatoes,
Sliced In Half Lengthwise
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Salt And Freshly Ground Pepper,
To Taste
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Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter
and 1 tablespoon olive oil in a large skillet over medium heat. Add minced
garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a
plate. Do not clean skillet. Add the
rest of the butter and oil and heat over medium heat. Add zucchini slices in a
single layer and cook for one minute, tossing once. Scoot the zucchini to the
edges of the pan, then add corn kernels to the middle of the pan. Cook for one
minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp.
Cook for an additional 30 seconds, then remove from heat. Serve on a big
platter.
Strawberry Fluff
·
1 packet sugar-free strawberry jello
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1 c sour cream
·
2 c sugar-free cool-whip
·
1 c chopped strawberries
Mix dry jello with sour cream. Fold in cool whip, then fruit. You can easily switch the fruit and jello
combos to match what you have on hand.
Mandarin oranges work well in this recipe too. Of course you can use sugared jello and
cool-whip if you’d like. I do make an
attempt to be somewhat healthy around here.
This counteracts the praline apple cake from last week.
Friday
1.
If you
have left over meatloaf, this is a good way to use it up.
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.
Lettuce &
Tomato
