Weekly Menu 1/14+

Saturday		chicken tenders mozzarella cheese sticks zucchini
Sunday		ham & cheddar loaf cucumber/tomato salad
Monday		beef stroganoff noodles broccoli
Tuesday		crab cakes squash
Wednesday		hearty taco soup cornbread
Thursday		spaghetti garlic bread pineapple/banana salad
Friday		sausage wraps tater tots carrots

Saturday

Chicken Tenders

Mozzarella Sticks

Zucchini

Sunday

Ham & Cheddar Loaf (Kraft Food & Family)

1 lb frozen bread dough, thawed

8-9 oz shaved smoked ham

1 c grated cheddar cheese

1 /4 c miracle whip or mayo

1 egg, beaten

1 T parmesean cheese

Place dough on lightly floured surface; flatten slightly with hands, then roll into a 12x8 rectangle.  If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 minutes before rolling.  Top evenly with ham, leaving a ½” border around all sides.  Mix cheddar cheese and mayo; spread evenly over ham. Moisten edges of dough with water.  Starting at one of the long sides, fold over one third of the dough.  Repeat with other long side.  Firmly pinch ends of dough to seal.  Place, seams-side down on lightly greased baking sheet.  Cut three diagonal slits on top.  Brush with beaten egg; sprinkle with parmesan cheese.  Bake 35-40 min at 350.  Cool 10 minutes. 

Cucumber/Tomato salad

Monday

Beef Stroganoff

1 lb roast; cubed

1 medium onion, chopped

2T flour

½ tsp garlic salt

½ tsp pepper

1-2 packages fresh mushrooms

1T butter

1 can cream of mushroom soup

8 oz sour cream

Place all ingredients, except sour cream, into crockpot.  Cook all day.  Add sour cream, allow to heat through, and serve. 

Noodles

Broccoli

Tuesday

 I know, I don’t usually do ‘fish’ dishes, but these are really good and canned crab is not terribly expensive. 

Crab Cakes (Healthy Cooking)

2/3 c cornmeal

1/3 c milk

1 small sweet red pepper, finely chopped

4 green onions, chopped

1 tsp canola oil

2 eggs

1/3 c mayo (no miracle whip here)

¼ c  flour

¼ minced parsley

2T lemon juice

¼ tsp seafood seasoning

1/8 tsp cayenne pepper

4 pouches (3.5 oz each) crabmeat, drained

1 c frozen corn, thawed

In a large bowl combine cornmeal and milk; set aside.  In a large non-stick skillet sauté red pepper and onions in oil until tender.  Remove from heat.  To the cornmeal mixture add eggs, mayo, flour, parsley, lemon juice, seasonings.  Fold in the crab, corn, and red pepper mixture.  Coat same skillet with cooking spray; drop crab mixture by scant ½ cupfuls into the pan.  Press into ¾” thick patties.  Cook in batches over medium heat for 4-6 min on each side or until golden brown. 

Squash

Wednesday

Hearty Taco Soup (CopyKat)

1 lb. ground beef or turkey

1 packet taco seasoning mix

1(14 1/2 oz.) can beef broth

1(14 1/2 oz.) can peeled diced tomatoes with garlic and oregano (Italian style)

1 1/2 tomato cans of water

1(15 oz.) can Ranch Style Beans with jalapenos; undrained.

1(8 oz.) can whole kernel corn; undrained

2 small carrots, peeled and diced

1 medium onion, chopped

2 garlic cloves, chopped

1 tsp. chili powder

1/4 tsp. cayenne pepper

1/2 tsp. ground oregano

salt to taste

dash Worcestershire sauce

1/3 c uncooked small pasta shells

grated cheddar or Monterey jack cheese for garnish

In large pot brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese.

CopyKat says, “I have tried this recipe and made some changes when I cook it. I leave out the cayenne pepper and I get the regular Ranch Style beans. My family doesn’t like hot, spicy foods. Also I noticed that the carrots do not get cooked enough in the short time it takes to stew. So I substitute a small can of carrots. I garnish with cheese in individual bowls, not the whole pot.”

Cornbread

Thursday

Spaghetti

Garlic Bread

Pineapple/banana salad

Combine canned or fresh pineapple with sliced bananas.  If you have a few fresh oranges that you can squeeze over the top, it will be an incredible dessert that will disappear. 

Friday

Sausage Wraps

Tater Tots

Carrots