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Wednesday, July 25, 2012

Weekly Menu 7/28+


Saturday

steak fingers
mashed potatoes
peas
Sunday

Regina's pork chops
cheesy grits
green beans
Monday

baked ranch chicken
creamed corn
watermelon
Tuesday

tortilla quiche
ranch style beans
grapes
Wednesday

italian roast
carrots
chocolate pudding
Thursday

chicken spaghetti
garlic bread
apple cake with praline frosting
Friday

BLTs
chips




Saturday
Steak Fingers (Pioneer Woman)
2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
1 cup Flour
1 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne
3 whole Eggs
1 cup Milk
Canola Oil And Butter For Frying
2 cups Milk (additional)
Salt And Pepper, to taste
Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!

Mashed Potatoes
Peas

Sunday
This is a very tasty recipe, but it takes a little while to cook, so that makes it a good weekend recipe.
Regina’s Pork Chops
2-3 lbs pork chops
Olive oil
2-3 sliced onions (in rings)
1 can golden mushroom soup
1 c wine
1 pkg dry onion soup mix + 1 ½ cans water

Saute chops in olive oil, until brown, set aside add more oil and onion rings cook down.  Add chops, golden mushroom soup, wine, dry soup mix and water.  Simmer covered 45 minute and uncovered 90 more minutes. 

Cheesy Grits (Pioneer Woman)
-8 slices Regular Bacon, Cut Into 1/2-inch Pieces
-1 whole Yellow Onion, Chopped
-2 cups Stone Ground Grits; The More Coarse, The Better!
-4 cups Low Sodium Chicken Broth
-2 cups Water
-2 cups Heavy Cream (sorry)
-1-1/2 cup Grated Cheese (Monterey Jack, Etc.)
-1 dash Cayenne, For Heat
-Salt As Needed
-Black Pepper To Taste
In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Green Beans

Monday
Baked 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
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 skillet 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.

Watermelon

Tuesday
Tortilla Quiche (all recipes)
3/4 pound bulk pork sausage
5 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup canned chopped green chiles (or roasted poblanos from the freezer)
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley
In a skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges.

Wednesday
Italian Roast
2-3lb roast
1 packet Good Seasons Italian Dressing mix
1 bottle of beer
½ onion chopped
1 c carrots
Place carrots and onions in bottom of crock pot, add roast, then beer, top with dry seasoning mix.  Cook on low all day. 
Carrots
Chocolate Pudding

Thursday
This makes a double batch and gives you an extra to spare. 
This cake is on the cover of Southern Living and while at the orthodontist office, I asked them to make a copy for ‘us’.  Looks divine!
It’s a bit of cooking today, but oh I think you’ll be happy that there will be leftovers for several days on both items. 
Chicken Spaghetti (Carol Brinkmann)
-          1 boiled or otherwise cooked chicken removed from the bones ~3-4 c.
-          1c chopped celery
-          1c chopped onion
-          1 chopped bell pepper
-          16 oz spaghetti, cooked in chicken stock
-          1 stick butter
If you need to boil the chicken today, reserve the liquid for cooking the spaghetti.  Melt butter and saute celery, onion and pepper; combine with chicken in 9x13 pan.  Add in spaghetti. 
-          1 stick butter
-          1 c flour
-          4 c milk
-          1 can cream of mushroom soup
-          1 lb velveeta
Stir these ingredients over a low heat until well blended.  Pour sauce over chicken,veggies and spaghetti mixture in pan.  Bake at 350 degrees for 30 minutes. 

Garlic Bread

Friday
BLTs
Chips

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