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Wednesday, September 28, 2011

Weekly Menu 10/1+


Saturday

shrimp scampi
angle hair pasta
spinach
Sunday

aussie chicken
rice
broccoli
smore torillas
 Monday

spaghetti
garlic bread
 Tuesday

weeknight chicken pot pie
salad
pears w/ cheese
 Wednesday

cheesy spirals
garlic bread
lemon pudding
 Thursday

pork roast
smashed potatoes
green beans
apple cheddar cookie tart
Friday

beanie weenies
potato chips
carrots sticks



Saturday
Shrimp Scampi (menus4moms)
· 1 pkg (16 oz) frozen raw shrimp (31-35 per lb), thawed, peeled, and patted dry
· 1/3 cup flour
· 1/4 tsp salt
· 2 Tbsp olive oil
· 4 Tbsp butter
· 2 cloves garlic, pressed
· 1/4 cup shredded Parmesan cheese
Melt butter and mix with pressed garlic; set aside. Heat oil in a large fry pan (cast iron is best). Toss shrimp with flour and salt until coated, then add to heated oil. Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over. Cook until thoroughly cooked through. Add butter and garlic mixture and sprinkle with Parmesan cheese. Reduce heat to medium and cook for 2 minutes, stirring gently. Serve immediately over pasta.
Angel Hair Pasta
Spinach
Sunday
1. Grill extra chicken tonight for Tuesday night’s pot pie, either with bbq sauce or without. 
Aussie Chicken
· Boneless chicken pieces
· Bbq sauce
· Bacon bits
· Grated cheddar cheese
Grill chicken pieces, basting in bbq sauce.  In the last few minutes of cooking, top with bacon bits (the real stuff only, please) and then grated cheese.  These are ready when the cheese is melty. 
Rice
Broccoli
Smore Tortillas
Spread peanut butter on flour tortillas, top with mini marshmallows and chocolate chips.  Roll each tortilla.  You can microwave if you’d rather, or wrap in foil and place on grill while you eat. 
Monday
1.This was a meal request by J, so if you don’t like Italian food enough to have it twice in one week, well then don’t. 
Spaghetti
Garlic Bread

Tuesday
Weeknight Chicken Pot Pie
· Chicken cut up from Sunday
· Half package frozen mixed veggies, thawed
· 3T butter
· 3T flour
· ¾ c milk
· ¾ c chicken stock
· Salt & pepper to taste
· 1 tsp poultry seasoning
· 1 tsp season salt
· 1 beaten egg + 2T water
· puff pastry (frozen section), or other pastry crust
Melt butter in sauce pan, add flour.  Let it bubble for two minutes, but don’t let it burn, stir gently.  Add chicken stock and milk.  Cook until bubbly and thickened.  Add veggies and chicken. 
Pour into greased pie plate.  Top with puff pastry or other crust.  Brush with egg/water mixture.  Bake at 375 degrees for 20 minutes, or until crust is brown and insides are bubbly
Cut up your salad while the pot pie bakes.
Salad
Pears & Cheese



Wednesday
1.Hopefully you have this in the freezer ready to go into the oven. If not, let tonight be the night that you get one of these in there.
Cheesy Spirals
§ 16 oz. package pasta spirals
§ 2 cups cooked ground beef
§ 28 oz. jar spaghetti sauce, any flavor
§ 1 can condensed cheddar cheese soup, undiluted
§ 1 tsp. black pepper
§ 1 ½ tsp. Italian seasoning
§ 2 cups shredded mozzarella cheese
Cook pasta spirals according to package instructions. Drain and rinse; return to pan. Add 4 cups cooked 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 shredded mozzarella cheese. Spray 1- 9”x12” pan and 1- 8”x8” pan with non-stick cooking spray and pour mixture into pans. Bake the larger pan at 350°F for 30-40 minutes or until bubbly. Wrap the smaller pan for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 40 minutes or until heated through."



Garlic Bread
Lemon Pudding



Thursday
Pork Roast
Smashed Potatoes
Boil small to medium sized white or red potatoes until almost tender through. Place on a greased baking sheet and smash with a potato masher. Drizzle with olive oil, top with coarse salt and bake in a hot 400 degree oven until the edges of the potatoes are crispy and slightly brown.
Green Beans
Apple Cheddar Cookie Tart (Betty Crocker)
-1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
-½ teaspoon apple pie spice
-¾ cup cold butter or margarine, cut into pieces
-½ cup chopped pecans
-1 cup finely shredded Cheddar cheese
-1 egg white
-1 can (21 oz) apple pie filling with more fruit
Heat oven to 350°F. Place cookie sheet in oven. Spray 10-inch tart pan with removable bottom with cooking spray. In large bowl, stir cookie mix and apple pie spice until blended. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 cup of the crumb mixture in a small bowl; stir in pecans and cheese.   To remaining crumb mixture in large bowl, stir in egg white until soft dough forms. Press dough in bottom and up sides of tart pan.  Place apple pie filling in medium bowl. Using knife, cut apples into small pieces.  Spoon apple mixture evenly over cookie dough crust; sprinkle reserved crumb mixture over apples.  Place tart pan on cookie sheet in oven. Bake 40 to 45 minutes or until edges are golden brown and topping is set. Cool completely, about 1 hour. To serve, remove sides of pan; cut into wedges. Store covered at room temperature.

Friday
Beanie Weenies
Mix pork and beans and sliced hot dogs.  Get really crazy and use your potato chip as the spoon.  It’s Friday… loosen up for the weekend.  J
Potato Chips
Carrot Sticks


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