Menu (148) Ads (146) Normal Life (57) Tip Tuesday (54) Chickens (43) Frugal Friday (38) Grocery (23) Holidays (10) How it Worked (8) Garden (6) General Spending (6) Organizing (6) c (4) Quilt (3) Rabbits (3)

Wednesday, February 1, 2012

Weekly Menu 2/4+

Tater Tots
Apples with Cinnamon (unless you are highly allergic to cinnamon)
Slice apples with apple cutter, or just a plain ol’ paring knife (if yours hasn’t been stolen), and sprinkle with cinnamon.  There are two benefits to this, one no one will know if the apples start to turn brown, and this will taste a bit like apple pie, without all of those extra calories from the yummy butter and sugar.

Super Bowl Sunday
Giant Nachos (They get to be first because they are the NFC team)
Refried beans
Queso (Velveeta with rotel)
Diced tomatoes
                diced onions
Layer chips on a plate and then top with all of the ingredients, or use larger tostada chips and spread the beans on first before topping with all the other goodness.

Patriot Chili Cheese Fries (They get to be second because they are the ‘home’ team)
Frozen French fries
Canned chili
Queso (from above)

Fried Cheese (frozen)
Blueberries (to make the meal healthy)
                Add ½ cup chocolate chips to a plain brownie mix to make it extra special

1.       Cook extra chicken tonight for Thursday’s King Ranch.
2.       Bake russet potatoes while your chicken bakes to use in Wednesday night’s soup.
Baked Chicken
Roasted Red Potatoes
Green Beans

Dr Pepper Pork Roast (Pioneer Woman)
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Peel the onion and cut it into wedges. Lay them in the bottom of a crockpot.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.  Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.  Place lid tightly on pot.  Cook all day. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Cheesy Grits (Pioneer Woman)
1 whole Onion, Diced
1 whole Red Bell Pepper
3 whole Chilies (any Variety, Hot Or Mild)
4 cups Stone Ground Grits
6 cups Low Sodium Chicken (or Beef) Broth
3 cups Water
2 cups Half-and-half
2 cups Grated Cheddar Cheese
Heat remaining 1 tablespoon of oil and butter.  Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.
Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.


Baked Potato Soup
3lb potatoes, baked
2-3T butter
1 c finely chopped onions
2 tsp minced garlic
2 c chicken broth
3 c milk
1 tsp salt
¼ tsp pepper
Toppings: bacon, shredded cheese, chives, sour cream
Bake potatoes and peel when cool enough to handle.  Melt butter in a 4 qt pot over medium-low heat.  Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.  Add 2/3 of potatoes and mash with potato masher.  Add broth, milk, salt and pepper.  Bring to a simmer, stirring occasionally. Cut remaining potatoes in a small cubes.  Add to soup and stir gently to reheat.  Sprinkle each serving with toppings. 


King Ranch Chicken
2-3 c cooked chicken
1 can cream mushroom soup
1 can mushrooms, drained
1 can cream of chicken soup
½ c sour cream
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 layering chicken with tortillas and cheese and baking in the oven.  Bake at 350 for ~20 minutes, or until bubbly.

Tomato & Avocado Salad

Pizza Roll-ups
Crescent Rolls
Mozzarella cheese
Spaghetti Sauce
Lay crescent rolls out flat on baking sheet, spread a small amount of sauce on dough, layer on pepperonis and a little cheese.  Carefully roll up.  Bake at 375 for 12 minutes, or until golden brown.
Carrots w/ Ranch
Girl Scout cookies
                If you haven’t purchased any yet, please cut a girl a break and buy at least one box when they ask.  My family knows if the girl asks I will buy, so they always walk past them looking very hopeful, pleading and begging with their eyes.  When S was a teenager, he would shout to them, “Just ask her, please…”  

No comments: