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Wednesday, September 19, 2012

Weekly Menu 9/22+


creamy fettuccine with bacon & mushrooms

pork roast
mashed potatoes
green beans
bunny blondies

slow cooker brisket bbq chili
yogurt & apples

farmers market chicken skillet

pulled pork sandwiches
cabbage slaw

grilled chicken
grilled corn

lasagna pizza

Creamy Fettuccine with Mushrooms & Bacon (Woman’s Day)
1lb fettuccine, cooked and drained
1 T butter or olive oil
1 medium onion, finely chopped
Salt & pepper
1 clove garlic, finely chopped
¾ c whole milk
4 oz cream cheese, cut into pieces
¼ c parmesan
Dash of nutmeg
6 slices bacon or use bits
1lb sliced mushrooms
2T olive oil
1T chopped fresh tarragon (1 tsp dried)
Heat oil in large saucepan over medium-low heat.  Add onion and salt and pepper, covered, stirring occasionally, until very tender.  Stir in the garlic and cook for 1 minute.  Whisk the milk and bring to a simmer.  Add in the cream cheese, parmesan and nutmeg and simmer, stirring occasionally until slightly thickened 2-3 minutes.  In a skillet cook bacon, set aside and then add mushrooms and olive oil if needed, tossing occasionally until golden brown and tender.  Fold the mushrooms, bacon, tarragon with the pasta and sauce. 


--Cook extra roast tonight for Wednesday
--When meat is cooled use two forks to shred as a prep for Wednesday

Pork Roast
4-5lb pork roast
1 onion, coarsely chopped
Add ½ c water to bottom of crockpot.  Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat.  Place in crockpot with onion around.  Cook 4-5 hours on high or all day on low. 

Mashed Potatoes
Green Beans
Bunny Blondies (Family Fun)
1lb carrots; 3 c total
2 ¼ c flour
½ tsp baking soda
2 ½ tsp cinnamon
1 tsp salt
1 ½ sticks butter, softened
1 c brown sugar
1/3 c sugar
2 large eggs
2 tsp vanilla
1 c butterscotch chips
1 c finely chopped pecans (optional)
Coat a 9x13 baking dish with cooking spray.  Peel and trim carrots.  Use the box grater or your Kitchen Aid grating attachment.  You can also pulverize in your food processor to get the right size as well.  These are like a muffin so you need to combine your wet and dry ingredients separately before they all come together in a fold at the end.  In one bowl combine your dry ingredients.  Then with a stand or hand mixer blend the butter and sugars.  Add eggs and vanilla until well blended.  Reduce speed to low, add in the carrots.  Mix in the butterscotch chips and nuts.  Use a spatula or wooden spoon to blend the dry ingredients, scraping down the sides of the bowl.  Pour the batter into the dish and spread it evenly.  Bake for 30 minutes, rotate halfway through, at 350. 

Test for doneness in three places: 1” from edge should come out clean, 2” from edge should have a little batter and the third in the center which should have a little more batter.  Don’t over bake.  Let cool completely and divide into 24 bars. 

Slow Cooker Brisket BBQ Chili (Family Circle)
2lb brisket (ha ha, can you find one that small??), roast, cut into 2” pieces
1 onion, chopped
3 cloves garlic, chopped
16 oz stewed tomatoes
1 c ketchup
1/3 c brown sugar
¼ c molasses
¼ c Worcestershire sauce
¼ c chili powder
1 T dry mustard
1 T cumin
15oz can kidney beans, drained and rinsed
15oz can butter beans, drained and rinsed
Coat slow cooker with non-stick spray.  Add beef, onion and garlic.  In medium bowl combine tomatoes, ketchup, brown sugar, molasses, and spices.  Stir into beef and onions.  Cover and cook on LOW for 10 hours.  Stir in beans and cook for 30 minutes. 

Yogurt & apples

Farmers Market Chicken Skillet (Kraft Food & Family)
½ linguine, cooked
6 boneless chicken breasts
½ tsp black pepper
2T olive oil
3 zucchini, sliced
3 yellow squash, sliced
4 cloves garlic, minced
1 ½ c three cheese blend (mozzarella, romano, parmesan)
¼ c fresh basil
¼ c parmesan
Sprinkle chicken with pepper. Heat oil in large skillet on medium heat.  Add chicken; cook 5-7 min on each side or until done.  Remove to plate; cover to keep warm.  Add a little more oil to same skillet.  Add squash; stir-fry 3 min.  Add garlic; stir-fry another 3 minutes or until squash is at desired doneness.  Drain pasta and serve with pasta on plate, topped with chicken and then with cheese blend, basil and parmesan. 

Pulled Pork Sandwiches (Woman’s Day)
Shred leftover pork from Saturday
Add BBQ sauce and heat through

Cabbage Slaw (Woman’s Day)
½ small green cabbage, thinly sliced
½ c fresh cilantro
½ c sour cream
2T cider vinegar
1T water
½ tsp each salt and pepper
Whisk together the sour cream, vinegar, water, salt and pepper.  Add cabbage and cilantro tossing to coat.  

Grilled Chicken Pieces
Grilled Corn

--This is week 2 of 6 for a Friday night pizza series. 
--If you still haven’t made up a batch of the pizza dough, it’s not too late.  Everywhere I have read says the dough will last 3 days in the fridge, or six months in the freezer.  Keep it in a plastic zipper bag and bring it out when you are ready to use it. 
--Be sure and double the recipe one week so you can skip the fresh mixing of the dough the next. 

Lasagna Pizza (Woman’s Day)
3/4 c ricotta or cottage cheese
2 cloves garlic, minced
¼ c Parmesan
½ tsp salt and pepper
½ c each parsley and basil
¼ c grated mozzarella
¾ c spaghetti sauce
½ c cooked ground meat or Italian sausage
½ c mozzarella cheese
Prepare dough, homemade or store bought on baking sheet.  Combine first six ingredients in a bowl.   Spread spaghetti sauce on top of dough.  Dollop the cheese mixture over the sauce.  Top with extra mozzarella.  Bake at 425 for 20-25 minutes. 

Pizza Dough
1 ½ c hot water
2 tsp yeast
4 c flour
1/3 olive oil
1 tsp salt
Mix all ingredients with stand mixer or super hand-mixer (my Kitchen Aid works great with the dough hooks).  Allow to rise for one hour, stop laughing, make it the night before instead… Punch down and let rest while you prepare your pans.  Drizzle olive oil and then spread with your fingers or paper towel to cover and sprinkle with cornmeal.  Push out dough onto baking sheet, and top with your ingredients. 

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