Labels

Menu (147) Ads (145) 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, October 10, 2012

Weekly Menu 10/13+

Saturday

beef bacon stroganoff
noodles
peas
Sunday

pan fried pork chops
rice pilaf
salad
Monday

chicken alfredo
pasta
broccoli
Tuesday

hot dog tatertot casserole
orange wedges
vanilla yogurt
Wednesday

cheesy spirals
green beans
garlic bread
Thursday

tacos
refried beans
guacamole
Friday

bbq chicken pizza




Saturday
Beef and Bacon Stroganoff  (Mom)

1 lb ground beef (I used a roast, cut up into smaller pieces)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14 ½ oz) beef broth (I used French Onion soup + ½ can water)
1 can condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
¼ teaspoon salt
¼ teaspoon paprika
1 cup (8 oz) sour cream
2 teaspoons prepared horseradish

In a large skillet, over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink. Stir in flour until blended.  Mix broth, soup, Worcestershire sauce, pepper, salt and paprika.  Pour over meat mixture.  Bring to a boil.  Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.  (Since I used a roast, I decided that I should simmer longer and I simmered covered for 45 minutes).  Stir horseradish into sour cream, then stir into the meat mixture.  Heat through but do not boil.

Noodles
Peas

Sunday
Pan-Fried Pork Chops
Salt and Pepper meat, dredge through flour, then fry in a small amount of oil in heavy skillet.  Flip when the edges start to look cooked.  Reduce heat to low, cover and cook 15-20 minutes. 
Rice Pilaf
½ c chopped onion
1 T butter
2 medium carrots, sliced
2 cloves garlic, minced
1 ¼ c chicken broth
1 c long grain rice
1T dried parsley
¾ tsp salt
¼ tsp pepper
In large saucepan melt butter and cook onion and garlic until fragrant and tender.  Add carrots and cook for 2-3 minutes.  Then add rice until coated in butter.  Add broth all at once; bring mixture to a boil.  Reduce heat and simmer 15-20 minutes.  Remove from heat and let sit for five minutes.  Add parsley, salt and pepper. 

Salad
Monday
--This cooks up very quickly and is SO good.  Plus we’ve already had cream in our pie this week, so why not have cream again!  Also if you only used half cup of cream in your pie, you’ll have just enough cream to use up the pint within the week. 

Creamy Chicken Alfredo
¼ c flour
6 boneless chicken
1t salt
2T olive oil
3 cloves garlic
1T minced onion
1 ½ c whipping cream
1/3 c parmesan cheese
½ t pepper
1T chopped parsley

Sprinkle chicken with salt and dredge chicken through flour in shallow dish.  Heat 2T oil in large skillet.  Add chicken and cook, turning once until golden; about 2-4 minutes per side.  Chicken does not need to be fully cooked.  Place chicken in a 9x13 pan.  Heat remaining oil in skillet add garlic and onion; cook until garlic is fragrant and onion is tender about 1-2 minutes.  Increase heat to medium-high; add whipping cream, parmesan and pepper.  Cook until sauce is bubbly and slightly thickened; about 2-3 minutes.  Spoon sauce over chicken in dish.  Bake about 10-12 minutes at 350 degrees or until chicken reaches 180 degrees. 

Pasta
Broccoli

Tuesday
Tater Tot Hot Dog Casserole (Cooks.com)
6 hot dogs, diagonally cut into 1/2-inch thick
1 (16 oz can) baked beans
1 (11 oz can) Mexicorn, drained (or frozen corn)
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots, (from a 32 oz pkg.)
Preheat oven to 400°F.
Coat a 2-quart baking dish w/ cooking spray. In baking dish, combine hot dogs, beans, Mexicorn, salsa and 1/2 cup cheddar cheese. Top with tater-tops in single layer.

Bake for 30 minutes. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, 3-5 minutes.

Vanilla Yogurt
Orange wedges

Wednesday
Cheesy Spirals
16 oz. package pasta spirals
2 cups cooked ground beef
28 oz. jar spaghetti sauce, any flavor
1 can condensed cheddar cheese soup, undiluted
1 tsp. black pepper
1 ½ tsp. Italian seasoning
2 cups shredded mozzarella cheese
Cook pasta spirals according to package instructions. Drain and rinse; return to pan. Add 2 cups cooked beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Stir over low heat until well mixed and mixture is of uniform consistency. Remove from heat and stir in shredded mozzarella cheese. Spray 1- 9”x13” pan with non-stick cooking spray and pour mixture into pan. Bake at 350°F for 30-40 minutes or until bubbly.

Thursday
Tacos
Refried beans
Combine canned refried beans with 3-4 oz cream cheese or heat full beans with cream cheese and mash them in a hot skillet
Guacamole

Friday
--You can mix up the dough recipe on Thursday night and have it ready to spread in the pan tonight. 
--You can double the recipe this week and skip the extra prep steps the next week
--Week 5 of 6 in a pizza series. 

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. 

BBQ Chicken Pizza
2 c cooked chicken 
½ c BBQ sauce
½ small purple onion, diced
½ c cilantro, chopped (more or less to taste)
½ c Monterrey Jack
Spread dough on baking sheet.  Combine all ingredients (except cheese) in a bowl so that the chicken doesn’t dry out in the oven.  Spread on top of dough.  Top with cheese.  Bake 20-25 min at 425. 

No comments: