Weekly Menu 1/12+

Saturday		filet-o-fish peas & carrots cupcakes
Sunday		chicken w/ florentine sauce corn fruit n' yogurt pie
Monday		chicken chili
Tuesday		beef stroganoff rice
Wednesday		chicken parmesan buttered noodles zucchini
Thursday		onion beef muffin cups broccoli ez chocolate mousse
Friday		sausage wraps mac & cheese

 

Saturday 

Filet-o-fish

Peas & Carrots

Birthday cupcakes for S

Sunday

Chicken with Florentine Sauce (Simple & Delicious)

6 small boneless breasts

½ c parmesan

½ tsp basil

½ tsp oregano

3T butter

2 green onions, chopped

1 tsp minced garlic

1 T flour

¼ tsp salt

1 T broth or sherry

10 oz frozen spinach, thawed and squeezed dry

2 T diced pimentos

½ c sour cream

1 c shredded mozzarella cheese

Flatten chicken to ½ inch thickness.  In shallow bowl combine parmesan, basil and oregano.  Dredge chicken and place in large skillet over medium heat.  Cook chicken in 2T butter for 4-5 minutes; until juices run clear.  Remove and keep warm (ie cover the plate with skillet lid).  In same skillet, saute onions and garlic in remaining butter for 2-3 minutes or until tender.  Add flour and salt; stir in milk and sherry or broth until blended.  Bring to a boil.  Reduce heat; cook and stir for 1-2 minutes or until thickened.  Stir in spinach and pimientos; heat through.  Remove from heat.  Stir in sour cream until blended.  Spoon over chicken; sprinkle with mozzarella cheese. 

Corn

Fruit n Yogurt Pie

2-8oz strawberry yogurt

8 oz cool whip

½ c mashed strawberries

9” graham cracker crust

Combine fruit and yogurt.  Fold in Cool Whip.  Spoon into crust.  Freeze four hours.  Place in fridge 30 minutes before serving.  You can also skip the pie crust and just serve in small bowls. 

Monday

Chicken Chili (Menus4Moms)

4 chicken breasts, cubed

1 c chopped onion

2 cloves garlic, chopped

1 ½ c chicken broth

1 tsp ground cumin

1 tsp oregano

½ tsp salt

¼ tsp tobacco

2 cans 15 oz each great northern beans, drained & rinsed

1 can corn, drained

1 can diced green chilies

2T fresh cilantro, optional

Mix onion, garlic, broth, cumin, oregano, tobasco and salt in crockpot.  Add cubed chicken breasts.  Cover and cook on low for 4 ½ hours or until chicken is tender.  Stir in beans, corn, chilies and cilantro, if using.  Cover and cook on low 30 minutes or until thoroughly heated. 

Tuesday

--I recommend using a cut up roast instead of ground beef.  It just really makes this dish taste SO much better.  The beef gets nice and tender after cooking all day. 

--Plus if you find a roast on sale, it is often less expensive than ground meat or stew meat.

Beef Stroganoff (Menus4Moms)

3lb roast cut up into small pieces (or 2 c cooked ground meat from freezer)

1 medium onion, chopped (from freezer)

2 tablespoons flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1-2 pkg. fresh sliced mushrooms

1 Tbsp. butter, melted

10 3/4 oz. can cream of mushroom soup, undiluted

8 ounces sour cream

Combine all ingredients, except sour cream, in the crockpot.  Cook all day.  When you get home add sour cream, and heat thoroughly. Serve over cooked noodles.

Rice

Wednesday

Chicken Parmesan

Butter Noodles

Zucchini

Thursday

Onion Beef Muffin Cups (Quick Cooking)

3 onions, thinly sliced

¼ c butter

6oz steak, cut into 1/8” slices (or 1 c cooked ground meat)

1 tsp flour

1 tsp brown sugar

¼ tsp salt

½ c beef broth

1 tube flaky biscuits

¾ c mozzarella cheese

1/3 c Parmesan cheese

In large skillet cook onions in butter over medium heat for 10-12 minutes until very tender.  Remove and keep warm.  In the same skillet cook steak for 2-3 minutes, or until tender.  Return onions to pan.  Stir in the flour, brown sugar and salt until blended; gradually add broth.  Bring to a boil; cook and stir until thickened.  Meanwhile separate biscuits; split each biscuit horizontally into three pieces.  Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping sides and tops (leaving extra for covering the tops).  Fill each with about 2T of beef mixture.  Combine cheeses; sprinkle over filling.  Fold dough over completely to enclose filling.  Bake at 375 for 12-15 minutes.  Let stand for 2 minutes before removing from pan.  Serve warm. 

Broccoli

EZ Chocolate Mousse

1 ½ c milk

1/3 c chocolate chips

1 box (4-serving size) chocolate instant pudding

6 oz Greek Fat Free yogurt

1 ½ c frozen (thawed) cool whip

In a small bowl combine ¼ c milk chocolate chips.  Heat in microwave until milk is hot and chocolate is melted; about 45 seconds at 80% power in my microwave.  Combine remaining milk and pudding mix until well blended.  Add yogurt until combined.  Add melted chocolate chips until combined.  Fold in cool whip.  Place in serving cups if desired; we like to eat it out of the big bowl, but hey that’s just us.

Friday

Sausage Wraps

Mac & Cheese

4T butter

¼ c flour

½ tsp salt

¼ tsp pepper

½ tsp dry mustard

2c milk

6-8 slices of deluxe American cheese (so not the kind you have to unwrap individually)

½ c cottage cheese (it cooks in and you’ll never notice it)

1c grated cheddar

2c dry macaroni; cooked

Melt butter in a saucepan, add flour and seasonings; stir until slightly browned.   Add milk and stir occasionally until thickened.  Add American and cottage cheese until American is melted.  Combine with cooked macaroni in a 9x13 pan.  Top with cheddar, bake till cheese is melted and bubbly at 375 degrees; 15 minutes.