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Wednesday, December 21, 2011

Weekly Menu 12/24+


tortilla soup

Christmas Dinner--you know what you like.  We're trying steak this year.

shake and bake chicken
carrot pineapple jello
baked cabbage or brussel sprouts

garlic bread

pork roast
brown gravy

chicken chili

pork sheppard's pie
apple salad
spice cake

Saturday—Christmas Eve
Tortilla Soup
§  1 quart chicken stock
§  2 c cooked chicken/turkey
§  Sliced carrots
§  1 can Rotel
§  Chopped onion
§  Garlic
§  1 tsp chili powder
§  ½ tsp cumin
§  ½ tsp oregano
§  1 c corn
§  Corn tortillas, cut in strips, or chips
§  Optional toppings: avocado, cilantro, sour cream, cheese
Combine items through corn together in saucepan and simmer for at least 20 minutes.  Serve in bowls and add your favorite toppings.

You know what you like for this holiday. 
We’re having steak this year, copying friends in PA. 

1.       Karen reminded me earlier this week about Shake and Bake so gotta have it.  J  Kay made the other two items Monday night and the cabbage was really good, not smelly at all, but I don’t have the recipe on me.  So I’ll post it if I get it from her.   
2.       I’ve never been a real fan of brussel sprouts, but when out to dinner a month or so ago for work I tasted one that someone else ordered and I have to admit they were really good. 

Shake and Bake Chicken

Carrot Pineapple Jello
§  1 c shredded carrot
§  ½ c pineapple tidbits
§  1 package orange jello
Prepare jello with quick-set method add carrots and pineapple.  Pour into serving bowl and chill. 

Roasted Brussel Sprouts
For the sprouts:  drizzle with olive oil, sprinkle with coarse salt and roast on a baking sheet for 30-45 min at 400 degrees.  Stir midway through baking to even out the browness.

Baked Cabbage

  • 1 large green cabbage , about 3 - 3 1/2 lbs, coarsely chopped
  • 1 medium onion , coarsely chopped
  • 2 eggs
  • 1/2 cup light cream
  • 1/2 cup shredded gouda cheese , can use cheddar (double this amount)
  • 1/2-1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup crushed cracker (or crushed croutons) (and double this too)
  • 3 tablespoons butter , melted
  1. Preheat oven to 350. Lightly grease/spray a large casserole dish; set aside.
  2. Cook the cabbage and onion in boiling salted water for 7-8 minutes; drain.
  3. In a mixing bowl, beat the eggs with the cream, shredded cheese, salt, pepper and celery seeds. Toss this mixture with the cooked, drained cabbage mixture.
  4. Pour into prepared casserole dish.
  5. In a small bowl mix together melted butter and crushed crackers/croutons. Evenly sprinkle over the cabbage casserole.
  6. Bake at 350, uncovered for about 25 minutes.

Garlic Bread

1.       Save leftover pork, gravy and potatoes for Friday night. 
Pork Roast
Brown Gravy

Chicken Chili (Menus4Moms)
§  4 chicken breasts, cubed
§  1 c chopped onion
§  2 cloves garlic, chopped
§  1 ½ c chicken broth
§  1 tsp ground cumin
§  1 tsp oregano
§  ½ tsp salt
§  ¼ tsp tobacco
§  2 cans 15 oz each great northern beans, drained & rinsed
§  1 can corn, drained
§  1 can diced green chilies
§  2T fresh cilantro, optional
Mix onion, garlic, broth, cumin, oregano, tobasco and salt in crockpot.  Add cubed chicken breasts.  Cover and cook on low for 4 ½ hours or until chicken is tender.  Stir in beans, corn, chilies and cilantro, if using.  Cover and cook on low 30 minutes or until thoroughly heated. 

Pork Sheppard’s Pie
§  1-2 c left over pork roast, chopped
§  1 c gravy
§  Mixed veggies
§  Mashed potatoes
§  Cheddar cheese
Combine gravy, veggies, and pork roast in a pie plate.  Top with mashed potatoes and heat in a 350 degree oven until hot and bubbly around the sides.  Add cheese if desired. 

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