Weekly Menu 12/15+

Saturday		broccoli cheese soup beer bread
Sunday		green chili pork roast rice green beans
Monday		15 bean soup bread
Tuesday		turkey bake with cheese swirls salad
Wednesday		carne guisada tortillas squash
Thursday		eggs blueberry corn muffins oranges
Friday		filet-o-fish tater tots broccoli

Saturday

Broccoli Cheese Soup

1c chopped onion

4T butter

½ c flour

4 c chicken stock OR 4 c water + 6 tsp chicken bouillon

3-4 c broccoli, chopped

½ tsp pepper

2 c milk

2 c chicken (optional)

4-5 slices American cheese

Saute onion in butter until translucent.  Add flour until just slightly brown.  Add chicken stock all at once and stir until flour mixture is well blended into broth.  Add broccoli and simmer for 15 minutes until broccoli is tender and soup is thickened.  Add chicken if desired until heated and cheese. 

Beer Bread (All Recipes)

12 oz beer

3 c self-rising flour

3T sugar

In large bowl mix together flour and sugar.  Add beer and continue to mix.  Batter will be sticky.  Pour into a greased 9x5 loaf pan.  Bake at 350 degrees for 50-60 minutes. 

Oranges

Sunday

Pork Roast

3-4 lb pork roast

1 can green chile enchilada sauce

Salt & pepper

Onion, chopped

Combine all ingredients in a crock pot and cook all day.

Rice

Green Beans

Monday

Put your beans on to soak the night before in your crockpot and then in a small bowl have all your dry spices measured out so you can just pour them in first thing in the morning. 

15 bean soup aka Minestrone (Mom)

2 c dried bean mixture

1-2 lbs trimmed stew meat, or ham bone, or skip the meat tonight

Up to 1T salt (if you’re using a ham bone you might want to cut this amount in half)

½ tsp pepper

16 oz can diced tomatoes, undrained

1 large onion, chopped

1 tsp minced garlic

Cayenne pepper (to taste –as in none for me, thanks)

2 quarts water

¾ to 1 c small shell macaroni

Wash bean mixture.  Put in crock pot to soak overnight.  Drain beans, add remaining ingredients (except pasta) with water going in last so that crockpot is full.  Cook on low all day.  Either cook pasta on stove top or add to soup and let cook for about 30-45 more minutes until pasta is tender. 

OR simmer on stovetop 1 ½ hours.  Add macaroni and cook 30-45 min longer. 

Crusty Bread

Tuesday

 Hopefully you have some leftover turkey in the freezer that you can use in this recipe. 

Turkey Bake with Cheese Swirls

1/3 c chopped pepper

1/3 c chopped onion

3T butter

¼ c bisquick

1 can cream mushroom or celery soup

1 ½ c milk

1 ½ c cooked turkey or chicken

1 c frozen peas & carrots, thawed

2 c bisquick

½ c milk

¾ c grated cheese (orange is prettier)

Heat oven to 425 degrees.  Cook pepper and onion in butter in saucepan until tender.  Stir in ¼ c bisquick.  Add soup; stir in milk.  Heat to boiling over medium heat, stirring constantly; boil and stir one more minute.  Stir in turkey and veggies.  Pour into 9x13 baking dish.  Mix 2 cup bisquick with milk until soft dough forms; beat vigorously 20 strokes.  Smooth into ball on floured cloth-covered surface.  Knead 5 times.  Roll into rectangle 15x9 (ie a bit longer than your baking dish); sprinkle with cheese.  Roll up, begging at 15” side.  Seal well.  Cut into 12 slices.  Place cut sides down on mixture.  Bake 20-25 minutes. 

Salad

Wednesday

Carne Guisada

2T oil

1-2 lb stew meat or cut up roast

1 can rotel

½ c chopped onions

10 oz beef broth or bullion

3 cloves minced garlic

1-2 tsp chili powder (or more)

½ t cumin

½ t pepper

Salt

2 tsp corn starch (or more)

Place all ingredients (except corn starch) in crock pot. Stir together and cook on low all day.  When you return, pull off about 1-2 c of broth and add to a sauce pan.  Combine with corn starch until thickened.  Return thickened gravy back to crock pot and stir to thicken the rest of your meat.

Rice or Tortillas

Squash

Pudding

Thursday

Eggs

Blueberry Cornbread Mini Muffins (Pioneer Woman)

MUFFINS

1 cup Yellow Corn Meal

1/2 cup All-purpose Flour

1 teaspoon Salt

1 Tablespoon Baking Powder

2 Tablespoons Sugar

1 cup Buttermilk

1/2 cup Milk

1/2 teaspoon Baking Soda

1 whole Egg

1/4 cup Shortening (Melted)

1/2 teaspoon Vanilla

8 ounces, weight Dried Blueberries

VANILLA BUTTER

1 stick 1/2 Cup Butter, Softened

1 whole Vanilla Bean

2 Tablespoons Sugar

Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl.  In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine.  Add melted shortening, stirring constantly.  Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)  Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed. Bake for 10 minutes or so, or until golden brown.

Orange Slices

Friday

1.    We had these last Friday night and when I suggested them to J he asked, “Is that the sandwich that I like with the sauce and the cheese and the bread and the crunchy stuff.”  When I said it was, he replied, “Yes, I’ll have that.”

Filet-o-Fish

§  Sauce (tartar)

§  Cheese (American)

§  Bread (any bun, grilled with butter in a skillet)

§  Crunchy stuff (frozen fish filet in crunchy batter; we like Gorton’s)

Tater Tots

Broccoli