Weekly Menu 11/3+

Saturday		turkey burgers frozen sweet potato fries
Sunday		fried chicken tenders/gravy corn biscuits green beans mixed berries w/cake
Monday		italian chili sour dough rolls
Tuesday		skillet chicken buttered noodles broccoli
Wednesday		PW meatballs fried potatoes peas oatmeal chipper skillet
Thursday		chicken parmesan angel hair with pesto spinach salad garlic bread
Friday		cowboy pie carrot sticks broccoli salad grapes with vanilla yogurt

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. 

--Add extra kosher salt to your fries before baking them. 

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.

Sweet Potato Fries

Sunday

--Soak chicken tenders in a combination of buttermilk (or 1T vinegar + remainder of 1c milk) and ½ tsp of meat tenderizer.  It really makes the chicken moist when you cook it. 

--If you don’t want to fry your tenders, you can certainly bake them in a ‘hot’ oven; which means greater than 400 degrees.  Drizzle some butter over them for that oven fried effect. 

--If you want, you can batter up some extra tenders and place them in the freezer on a cookie sheet or plate.  Then when frozen, or the next time you look in your freezer, you can drop them into a Ziploc bag so you’ll have some ready to fry. 

--Corn biscuits are SO wonderful. 

--If you don’t like the seeds in raspberries, use Polanar’s All Fruit seedless instead. 

Chicken Tenders (Pioneer Woman)

1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")

Buttermilk

1-½ cup Flour

2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)

Vegetable Oil

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.

When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Gravy

2T butter

2T flour

Salt/pepper

1c milk/cream

Melt butter in saucepan, add flour, allow it to brown slightly.  Add salt and pepper and milk.  Then stir until all of your gravy lumps are gone (this won't help with body lumps).  As gravy begins to boil, it will thicken.  Stop cooking when it looks like what your family likes. 

Corn Biscuits (cooks.com)

1 (8 3/4 oz.) can cream-style corn

2 c. biscuit mix

1/4 c. melted butter (or more)

Combine corn and biscuit mix. Turn dough out onto a floured board and knead 15 times.

Pat dough into rectangle; cut into 3 x 1-inch strips. Roll strips in melted butter; place on ungreased baking sheets. Bake at 450 degrees for 12 to 15 minutes. Yield 20 biscuit strips

Green Beans

Yellow cake with mixed berries and cool whip

Monday

Italian Chili

1c cooked ground beef

½ c cooked bulk Italian sausage

28 oz diced tomatoes

8 oz tomato sauce

1 c chopped onion

1 c chopped red bell pepper

1 c water

½ c chopped celery

¼ c beef broth

1T chili powder

1T basil

1T oregano

1t sugar

1t minced garlic (1 clove)

½ t salt

16 oz kidney beans (optional)

1c sliced fresh mushrooms

1c diced zucchini

3T parsley

Combine all ingredients, except beans, mushrooms, zucchini and parsley, into slow cooker. Cover and cook on low for six or more hours until veggies are tender. Add remaining ingredients. Serve with mozzarella cheese.

Sourdough Rolls

Tuesday

--You can use any piece of chicken that you want, boneless or bone-in, though I don’t recommend bone-in breasts because they just don’t touch the pan everywhere while they are supposed to be cooking.  I’ll probably use bone-in thighs, in case you were curious.

Skillet Chicken

Chicken pieces (skin removed)

1-2 T olive oil

Salt/pepper

Thyme

Garlic powder

Chopped onion

1c bottled Italian salad dressing

Put olive oil and onion in skillet and then brown seasoned chicken pieces ~4-5 minutes per side.  Add salad dressing, cover and simmer about 10 minutes or until cooked. 

Buttered Noodles

Broccoli

Wednesday

--You can mix up extra of these meatballs and get them ready for the freezer too.  I’m thinking ahead this week for the crazy holiday nights when you’ll need one of these things in your freezer just to keep your sanity. 

BBQ Meatballs (Pioneer Woman)

FOR MEATBALLS

1-½ pound Ground Beef

¾ cups Oats

1 cup Milk

3 Tablespoons Very Finely Minced Onion

1-½ teaspoon Salt

Plenty Of Ground Black Pepper, to taste

_____

FOR COOKING MEATBALLS

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

Canola Oil

_____

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.

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. 

Thursday

--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

Friday

Cowboy Pie

1lb bulk breakfast sausage cooked

1-2 pkg Jiffy corn bread mix (1 if there are just a few of you, 2 if you are feeding a larger family)

½ t sugar

1/3 c milk (1 box)

1 egg (1 box)

½ c cheddar cheese, grated

2T minced green onions

Cook sausage in cast iron skillet; drain.  Prepare corn bread according to directions, add remaining ingredients. Let sit for five minutes.  Pour on top of waiting meat.  Bake for 25 minutes at 400 degrees. 

Carrot Sticks

Broccoli Salad

2-3 c broccoli florets (steamed a little if you like)

2T bacon bits

½  small red onion chopped

½  c miracle whip

1T sugar

1T vinegar

Mix dressing, sugar and vinegar in a large bowl.  Add remaining ingredients; mix lightly.  Cover.  Let sit for about an hour before serving.  You can also add ½ c blueberries to make this a fun side salad. 

Grapes with Vanilla Yogurt