Weekly Menu 9/24+

Saturday		lasagna pizza fruit salad
Sunday		pork ribs baked beans cucumbers in sour cream
Monday		PW meatloaf red potatoes green beans
Tuesday		king ranch chicken guacamole
Wednesday		chicken alfredo angel hair pasta broccoli
Thursday		shrimp summer stir fry strawberry fluff
Friday		taco crescent bake lettuce/tomato

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. 

Meatloaf (Pioneer Woman)

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)

·         Corn tortillas (cut in wedges)

·         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

·         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

Summer Stir Fry (Pioneer Woman)

·         2 Tablespoons Butter

·         2 Tablespoons Olive Oil

·         4 cloves Garlic, Minced

·         12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On

·         2 whole Zucchini, Sliced On A Slight Diagonal

·         2 ears Corn, Kernels Sliced Off

·         1/2 cup Grape Tomatoes, Sliced In Half Lengthwise

·         Salt And Freshly Ground Pepper, To Taste

·         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

·         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