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Wednesday, January 11, 2012

Weekly Menu 1/14+


chicken tenders
mozzarella cheese sticks

ham & cheddar loaf
cucumber/tomato salad

beef stroganoff

crab cakes

hearty taco soup

garlic bread
pineapple/banana salad

sausage wraps
tater tots

Chicken Tenders
Mozzarella Sticks

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

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. 


 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. 


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.”


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. 

Sausage Wraps
Tater Tots

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