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Wednesday, November 9, 2011

Weekly Menu 11/12+


Saturday

steak
pasta quattro formage
broccoli
Sunday

baked/grilled chicken
baked potatoes
peas
 Monday

cheesy spirals
zucchini
garlic bread
 Tuesday

cowboy pie
salad
chocolate pudding
 Wednesday

king ranch chicken
yellow squash
 Thursday

Italian roast
rice
green beans
Friday

grilled pannis
chips


Saturday
1.       This is a great week to make the pasta dish since the cheese are on sale at Sprouts.  Fontina at HEB was $12.99/lb it was $3.99/lb at Sprouts; better shop around (anyone else singing???)
Grilled Steak
Pasta Quattro Formaggi (Pioneer Woman)
§  1 pound Angel Hair Pasta
§  ½ cups Grated Fontina Cheese
§  ½ cups Grated Parmesan Cheese
§  ½ cups Grated Romano Cheese
§  ½ cups Goat Cheese (chevre)
§  2 Tablespoons Butter, Softened
§  1 cup Heavy Cream
§  1 whole Garlic Clove, Peeled
§  ½ teaspoons Salt, More To Taste
§  Freshly Ground Black Pepper
§  Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.

Broccoli

Sunday
1.       Cook extra chicken tonight for later this week when King Ranch Chicken is on the menu.
2.       Start your baked potatoes in the microwave for 3-5 minutes and then finish in the regular oven.  It will speed up the cooking time and avoid the gummy taste of a microwaved potato.
Baked/Grilled Chicken
Baked Potatoes
Peas

Monday
1.       Hopefully you have this ready to go in your freezer, but if not, tonight is a great time to make one to spare for a few weeks from now when the Christmas rush is really on. 
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."

Zucchini
Slice zucchini and sauté covered with 1-2T butter or olive oil.  To stir, swirl the pan around.  Be sure to hold onto the lid when you do that action, or else you will have a mess.  Top with parmesan if desired.

Garlic bread

Tuesday
Cowboy Pie
§  1lb bulk breakfast sausage cooked
§  1-2 pkg Jiffy corn bread mix (1 if there are just a few of you, 2 if you are feeding a larger family or teenaged boys)
§  ½ t sugar             
§  1/3 c milk (1 box)
§  1 egg (1 box)
§  ½ c cheddar cheese, grated
§  2T minced green onions

Cook sausage in cast iron skillet; drain.  Prepare corn bread according to directions, add remaining ingredients. Let sit for five minutes.  Pour on top of waiting meat.  Bake for 25 minutes at 400 degrees.
Salad
Chocolate Pudding

Wednesday
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.
Yellow Squash

Thursday
1.        Don’t short change your family, be sure to pour the juices from the crock pot into a saucepan and add a few tablespoons of cornstarch to make the gravy.  It is just divine!
Italian Roast
·         2-3lb roast
·         1 packet Good Seasons Italian Dressing mix
·         1 bottle of beer
·         ½ onion chopped
·         1 c carrots
Place carrots and onions in bottom of crock pot, add roast, then beer, top with dry seasoning mix.  Cook on low all day. 
Carrots
Rice
Green Beans

Friday
1.       Don’t worry if you don’t have a panini press.  Make a grilled cheese with meat and maybe a slice of tomato.  You can rest a heavy (ie cast iron) skillet on top of the sandwich as the bread gets golden brown, flip and go again.  I learned this week that a perfect Panini means to have the cheese melted, but the tomato still cold.  So you’ll have something to strive for as you try these.  J
Grilled Panini’s
Chips

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