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Wednesday, November 2, 2011

Weekly Menu 11/5+


Saturday

enchiladas
avocado/tomato salad
Sunday

lasagna pizza
broccoli
Texas sheet cake
 Monday

beans & cornbread
apple slices
 Tuesday

baked chicken
rice
green beans
 Wednesday

shake and bake pork chops
mac & cheese
spinach
 Thursday

weeknight chicken pot pie
salad
Friday

frito pie
oranges



Saturday
Enchiladas
§  12 corn tortillas
§  butter
§  2 c cooked ground beef
§  ½ c chopped onions
§  2 can red enchilada sauce
§  2-3 c grated cheddar cheese
Soften the tortillas in a very warm cast iron skillet, spreading a little butter on one side of each tortilla. Remove to plate until ready to assemble, but don’t wait too long you don’t want the tortillas to crack as you roll them.  Open one can of sauce, and spread about ½ c on bottom of a 9x13 pan.  Simmer one can of red sauce with the beef and half of the onions.  Scoop a few tablespoons full of meat mixture down the center of each tortilla, top with some cheese, roll and place seam side down in prepared 9x13 pan.  Pour remaining meat and 2nd can of sauce on the top of enchiladas.  Top with remaining cheese.  Bake for 20 minutes at 350, until hot and bubbly.  Top with remaining onions and serve. 

Avocado/Tomato Salad
Coarsely chop avocado and tomato; top with spicy ranch dressing
Sunday
Lasagna Pizza
·         1 pound lean ground beef (90% lean)
·         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
·         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.  Spread cottage cheese 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.

Broccoli

Texas Sheet Cake (Pioneer Woman)
·         2 cups Flour
·         2 cups Sugar
·         ¼ teaspoons Salt
·         4 Tablespoons (heaping) Cocoa
·         2 sticks Butter
·         1 cup Boiling Water
·         ½ cups Buttermilk
·         2 whole Beaten Eggs
·         1 teaspoon Baking Soda
·         1 teaspoon Vanilla
_____
·         FOR FROSTING:
·         ½ cups Finely Chopped Pecans
·         1-¾ stick Butter
·         4 Tablespoons (heaping) Cocoa
·         6 Tablespoons Milk
·         1 teaspoon Vanilla
·         1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.  In a saucepan, melt butter. Add cocoa. Stir together.  Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.  In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.  While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.  Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Monday
1.       If you’d like to make tonight’s beans meatless or you don’t have these on hand, just skip the bacon/hambone
2.       I like Jiffy corn muffin mix, and I usually add 1 tsp sugar to make it taste just a little better. 
Beans
§  2 c dried pinto beans (or your favorite bean)
§  Chopped onion
§  Garlic
§  1T brown sugar
§  1T Worcestershire sauce
§  3-4 bacon slices or hambone
§  1tsp red wine vinegar (if using a bone, to draw out the calcium)
§  Salt & pepper
§  1tsp oregano
Soak beans in your crock overnight.  Combine remaining ingredients and place in the fridge until morning.  Drop those items in, stir, turn on the crock pot to low and let cook all day. 

Cornbread

Tuesday
1.       Bake extra chicken for Thursday night. 
Baked Chicken
Rice
Green Beans

Wednesday
1.       If you bought the whole pork loin at Randalls this week, you could slice those into large boneless chops to make tonight’s supper. 
Shake and Bake pork chops
Macaroni & Cheese
·         4T butter
·         ¼ c flour
·         Salt & pepper
·         1t ground mustard
·         2c milk 
·         6-8 slices American cheese
·         ½ c cottage cheese
·         2c macaroni
·         Cheddar cheese

Melt the butter and add flour to make a roux; allow to brown slightly.  Add milk and seasonings.  Bring to a boil and allow to thicken. Add American and cottage cheeses until melted.  Combine with cooked macaroni and pour into a 9x13 pan.  Top with slices of cheddar cheese and bake about 15 minutes at 350, until cheese is melted. 

Spinach

Thursday
Weeknight Chicken Pot Pie
§  2 c cooked diced chicken
§  1 package chicken gravy mix
§  1 c cooked mixed veggies
§  1 puff pastry
§  1 egg, beaten
Cook veggies, prepare gravy mix according to package.  Combine veggies and gravy with chicken and pour into a square baking dish.  Open puff pastry, brush with beaten egg and bake according to puff pastry directions until golden brown. 

Salad

Friday
Frito Pie
Layer fritos, chili (canned if you want super easy), cheese, diced onions, avocado, tomato, a few leftover beans from Monday…  sky’s the limit. 
Oranges

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