Weekly Menu 6/23+

Saturday		PW meatballs fried potatoes peas oatmeal chipper skillet
Sunday		chicken parmesan angel hair with pesto spinach salad garlic bread
Monday		beef stroganoff noodles broccoli carrots
Tuesday		baked ranch chicken creamed corn green beans
Wednesday		sausage wraps carrots mac & cheese
Thursday		ez salisbury steak red potatoes peas
Friday		king ranch chicken avocado & tomatoes

Saturday

-- I have a batch of these meatballs in my freezer just waiting for the sauce to be poured on them and then make their way into the oven.  I’m really going to appreciate my prep work tonight. 

PW Meatballs (Pioneer Woman)

FOR MEATBALLS

1-1/2 pound Ground Beef

3/4 cups Oats

1 cup Milk

3 Tablespoons Very Finely Minced Onion

1-1/2 teaspoon Salt

Plenty Of Ground Black Pepper, to taste

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FOR COOKING MEATBALLS

1 cup All-Purpose Flour (coating For Frozen Meatballs)

Canola Oil

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FOR SAUCE

1 cup Ketchup

2 Tablespoons Sugar

3 Tablespoons Vinegar

2 Tablespoons Worcestershire

4 Tablespoons (to 6 Tablespoons) Onion

1 dash Tabasco

Preheat oven to 350 degrees.  Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.  After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.  Brown meatballs in canola oil until just brown. Place into a baking dish.  Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Fried Potatoes

Peas

Oatmeal Chipper Skillet

½ c butter (1 stick)

½ c brown sugar

¼ c sugar

1 egg

1 tsp vanilla

¾ c flour

½ t baking soda

¼ t salt

1 ½ c uncooked oats

½ - 1 c chocolate chips

Heat oven to 350.  In large bowl beat butter and sugars with electric mixer till creamy.  Add egg and vanilla.  Add combined flour baking soda and salt.  Stir in oats and chocolate chips.  Press dough into bottom of nonstick oven proof skillet.  Bake 20 minutes or until top is lightly browned.  Do not over bake as cookie will continue to bake out of the oven.  Cool at least 10 minutes, serve with ice cream. 

Sunday

--Spinach washed in warm water gets rid of the sand that likes to stick to the leaves, more so than cool or cold water. 

Chicken Parmesan

Boneless chicken

1 egg

¾ c Italian seasoned bread crumbs

1T butter, melted

1 jar spaghetti sauce

1 c mozzarella cheese

Preheat oven to 400.  Dip chicken in egg, then bread crumbs, coating well.  Melt butter in 9x13 pan.  Place coated chicken in pan.  Bake uncovered 20 minutes.  Pour spaghetti sauce over chicken, then top with cheese.  Bake additional 10 minutes until chicken is cooked. 

Angel Hair with Pesto

Spinach Salad

Washed spinach

Sliced mushrooms

Sliced boiled egg

Bacon bits

Garlic Bread

Monday

--I recommend using a cut up roast instead of ground beef.  It just really makes this dish taste SO much better.  The beef gets nice and tender after cooking all day. 

--Plus if you find a roast on sale, it is often less expensive than ground meat or stew meat.

Beef Stroganoff (Menus4Moms)

3lb roast cut up into small pieces (or 2 c cooked ground meat from freezer)

1 medium onion, chopped (from freezer)

2 tablespoons flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1-2 pkg. fresh sliced mushrooms

1 Tbsp. butter, melted

10 3/4 oz. can cream of mushroom soup, undiluted

8 ounces sour cream

Combine all ingredients, except sour cream, in the crockpot.  Cook all day.  When you get home add sour cream, and heat thoroughly. Serve over cooked noodles.

Noodles

Spinach

Tuesday

Cook extra chicken tonight for King Ranch Chicken on Tuesday night.

Ranch chicken

2 lbs. chicken pieces, your choice

2 pkg. Hidden Valley Ranch dressing mix

Empty Ranch dressing envelopes into a bowl and mix well. You may add bread crumbs to the dressing if you would like more of a coating to your chicken. After rinsing and drying chicken, dredge chicken pieces in the dressing mix. Spray a baking dish with non-stick spray and place coated chicken in it. Bake 45 minutes at 325°F or until done.

Creamed Corn (Menus4Moms.com)

12 oz. bag frozen white shoepeg corn or yellow corn

1/4 cup butter

1/4 cup water

1 tsp. sugar

1/2 cup milk

2 tsp. cornstarch

1/2 tsp. salt

1/2 tsp. pepper

Thaw corn. Melt butter and in a blender, combine ½ of corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture, plus remaining corn and heat, stirring occasionally, until thick and bubbly.

Green Beans

Wednesday

Sausage Wraps

Carrots

Mac & Cheese

4T butter

¼ c flour

½ tsp salt

¼ tsp pepper

½ tsp dry mustard

2c milk

6-8 slices of deluxe American cheese (so not the kind you have to unwrap individually)

½ c cottage cheese (it cooks in and you’ll never notice it)

1c grated cheddar

2c dry macaroni; cooked

Melt butter in a saucepan, add flour and seasonings; stir until slightly browned.   Add milk and stir occasionally until thickened.  Add American and cottage cheese until American is melted.  Combine with cooked macaroni in a 9x13 pan.  Top with cheddar, bake till cheese is melted and bubbly at 375 degrees; 15 minutes.

Thursday

This is a very easy way to make Salisbury steak and if you have a better way, please use that recipe. You won't hurt my feelings. 

Salisbury Steak

Ground meat, seasoned and shaped into patties

8 oz sliced mushrooms (or use canned)

1 c chopped onions

1 packet brown gravy

Brown seasoned patties in skillet 3-4 min per side, just as they are getting brown, but not fully cooked yet; remove to plate.  Saute onions and mushrooms in grease of beef, if any, or add 1-2T butter.  When beginning to get tender, add 2 c water (or amt called for on packet), and packet of gravy mix.  Stir to remove lumps, then add patties back in.  Cover and simmer until gravy is thick and patties are fully cooked. 

Red Potatoes

Peas

Friday

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