Saturday
|
turkey burgers
baked beans cantaloupe |
|
Sunday
|
lasagna
garlic bread salad |
|
Monday
|
tacos
avocados fruit cocktail |
|
Tuesday
|
chicken alfredo
broccoli angel hair pasta banana split cake |
|
Wednesday
|
brisket
hot dogs macaroni salad watermelon |
|
Thursday
|
blueberry chocolate chip bacon bit pancakes
cantaloupe |
|
Friday
|
make your own pizza
salad grapes |
Saturday
This recipe is great to double and put
extras in the freezer. Form extra
patties on the end of a 4-5” strip of waxed paper. Fold over the paper and then stack all the
extras in a freezer bag.
Turkey Burgers(Taste
of Home)
3/4 cup chopped sweet onion
2 teaspoons butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine or Progresso ®
Chicken Broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey (or beef)
1/2 cup barbecue sauce, divided
In
a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms
and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer
for 2-3 minutes or until liquid is evaporated.
Transfer
to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape
into four patties. Cover and refrigerate for at least 1 hour. (if you are in a rush, you can skip this
step) Grill patties, uncovered, over
medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until
a meat thermometer reads 165° and juices run clear, brushing occasionally with
1/4 cup barbecue sauce.
Sunday
This
is for double the recipe. It’s really
good so I always double it, plus doubling the recipe doesn’t add any
significant amount to the prep time.
Lasagna (from Better
Homes & Gardens)
2lb ground meat (beef/pork/italian sausage)
1 c chopped onion
2 cloves garlic
2-16oz whole tomatoes crushed or 28oz can
crushed + 14 oz can diced
2-8oz tomato sauce
2-6oz tomato paste
4t basil
1t salt
no boil lasagna noodles
4 eggs
5c cottage cheese (24oz + 16 oz container)
1 ½ c parmesan cheese
4T parsley
2lb sliced provolone
Cook
meat, onion and garlic till meat is browned (or use frozen meat); drain. Stir in the tomatoes, basil and salt. Cover and simmer 15 minutes. Meanwhile, beat eggs; add cottage cheese,
parmesan cheese and parsley. In a 9x13
pan put ~1/2 c sauce down on bottom of pan since we are using no boil
noodles. They need a little moisture to
get them started. Then layer, noodles,
cottage cheese mixture, provolone slices, red sauce. Repeat.
End with red sauce on top; add a little extra parmesan on top if you’d
like. Bake at 375 for 45 minutes. Let sit 10 minutes before serving.
If
you double the recipe, for your freezer pan use glass or corningware if you
have it. The acid in the tomato sauce
will slowly eat through the pan and you can be left with a metallic taste also,
be sure to top with plastic wrap first and then foil for the same reason.
You
can assemble the night before and bake the next day, just increase baking time
to 55 minutes. If you have teenage boys
in your house, you might want to put a note on there that it is not baked;
trust me I speak from experience. J
Garlic Bread
Spread
softened butter and sprinkle with garlic powder. Top with any leftover provolone cheese, or a
sprinkle of parmesan and finally a little parsley on top. Put in oven as you take out the lasagna and
bake for 5-10 minutes. Time will depend
on the thickness of your bread so just keep an eye on it.
Monday
Tacos
Avocados
Fruit Cocktail
Tuesday
This is the easiest and yummiest alfredo;
try it sometime soon!
Chicken Alfredo
¼ c flour
6-8 boneless chicken pieces
½ tsp salt
2T olive oil
3 cloves garlic, minced
1 T minced onion
1 ½ c whipping cream
1/3 c grated parmesan cheese
½ tsp black pepper
1T chopped parsley
Salt
chicken and then dredge through flour.
Heat oil in large skillet over medium-high heat. Add chicken, in multiple batches if
needed. Cook, turning once until golden;
about 2-4 minutes per side. Remove
chicken and place in a 9x13 pan. Heat
1tsp oil and cook garlic and onion; 1-2 minutes. Add cream, parmesan and pepper. Cook until sauce is bubbly and slightly
thickened; 2-3 minutes. Spoon sauce over
chicken in dish. Bake 8-12 minutes at
375. Sprinkle with parsley.
Broccoli
Angel Hair Pasta
(with Pesto if you like)
Banana Split Cake
1 ½ c graham cracker crumbs
¼ c sugar
1/3 c butter, melted
2 pkg 8 oz cream cheese, softened
¾ c sugar
1 can crushed pineapple, drained
6 medium bananas
¼ c chocolate syrup
2 c cold milk
2 pkgs (4 serving size) vanilla pudding
2 c thawed Cool Whip
12 maraschino cherries
1c chopped pecans (optional)
Mix
crumbs, ¼ c sugar and melted butter in a 13x9 pan; press firmly and freeze 10
minutes.
Beat
cream cheese with remaining sugar until well blended. Spread carefully over crust; top with
pineapple. Drizzle chocolate syrup over
pineapple. Slice four of the bananas
over the pineapple/chocolate. Pour milk
into bowl and mix in pudding. Beat until
well blended. Gently stir in 1 c of the
cool whip; spread over banana layer. Top
with remaining cool whip. Place 12
cherries on top so that when cut each piece will get one.
Independence Day(YAY America!)
If you don’t want to eat macaroni salad until the cows come home,
feel free to divide and conquer that way.
Brisket
Hot
Dogs
Macaroni Salad (Pioneer Woman)
4 cups Elbow Macaroni
3 whole Roasted Red Peppers, Chopped
(more To Taste, Can Also Use Pimentos)
1/2 cup Black Olives, Chopped Fine
6 whole Sweet/spicy Pickle Slices, Diced
(about 1/2 Cup Diced)
3 whole Green Onions, Sliced (white And
Dark Green Parts)
1/2 cup Mayonnaise
1 Tablespoon Red Wine Or Distilled
Vinegar
3 teaspoons Sugar, More Or Less To Taste
1/4 teaspoon Salt, More To Taste
Plenty Of Black Pepper
1/4 cup Milk (more If Needed)
Splash Of Pickle Juice (spicy Sweet Pickles)
Extra Pickle Juice To Taste
Cook
the macaroni in lightly salted water according to package directions. Drain and
rinse under cold water to cool. Set aside.
Mix
together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make
it pourable. Splash in pickle juice for extra flavor. Taste and adjust
seasonings as needed. Set aside.
Place
cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more
dressing if you'd like. (Dressing will seem a little thin, but it will thicken
up as salad chills.)
Stir
in olives, roasted red peppers (or pimentos), pickles, and green onions. Add
more of any ingredient if you'd like more stuff going on! At the end, splash in
a little more pickle juice and stir.
Chill
for at least 2 hours before serving. Sprinkle with sliced green onion to serve!
Watermelon
Thursday
For those of you who don’t like sweet or
fruited meat, this might not be for you, but for everyone else. These are the bomb! I made extras until we ran out of
blueberries.
Bacon-Blueberry-Chocolate
Chip Pancakes
After you pour a bit of batter onto the hot
griddle, sprinkle some bacon bits, chocolate chips and blueberries on your
batter. Flip and enjoy. We didn’t even need syrup. Well, most of us didn’t. J
Cantaloupe
Friday
Make your own pizza
Pita bread, canned biscuits, dough, dough
from Sam’s (in the snack bar area)
Spaghetti sauce
Cheese
Leftover veggies
Bits of meat
If
you use raw dough, it is probably better to par-bake the crust for a few 5-10
minutes before you load it up with sauce and other toppings.
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