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Wednesday, January 16, 2013

Weekly Menu 1/19+

Saturday

mexican black bean lasagna
lemon bars
Sunday

chicken fajitas
Monday

broccoli cheese soup
Tuesday

panko chicken strips
tomatoes
peas
Wednesday

chili mac
corn
cantaloupe
Thursday

ham salad wraps
Friday

cowboy pie
carrot sticks
broccoli salad
grapes with vanilla yogurt




Saturday
Mexican Black Bean Lasagna (Woman’s Day)
1 large onion, chopped
2 jalapenos, seeded and chopped
1 red bell pepper, cut into ¼” pieces
2 cloves garlic, finely chopped
15 oz can black beans, rinsed
1 c frozen corn, thawed
2 tsp chili powder
2T fresh lime juice
½ c cilantro, chopped
10 oz can red enchilada sauce
9 corn tortillas
6 oz Muenster cheese
Sour cream and hot sauce for serving
Heat oven to 425.  Sauté onion, peppers, garlic in skillet stirring occasionally for 5 minutes or until veggies are tender. Stir in the beans, corn and chili powder and cook for 2 minutes; add lime juice and cilantro.  Spread ¼ c enchilada sauce on bottom of 1 ½ qrt baking dish.  Top with 3 tortillas, tearing them to fit as necessary.  Spread a third of remaining enchilada sauce.  Top with 1/3 of the bean mixture and ½ c cheese; repeat twice.
Bake until the lasagna is heated through and the top is beginning to brown 12-15 min.  Let stand for 5 minutes.  Serve with cilantro, sour cream and hot sauce. 

Lemon Bars (Happy Birthday L!)

Sunday
Chicken Fajitas

Monday
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. 
Crusty Bread

Tuesday
Panko Chicken Strips (Sherry’s version)
2lb boneless strips
1 egg beaten
1 c panko
¾ c parmesan
1T parsley
¼ c butter
Mix panko, parm and parsley together in shallow bowl.  Dip chicken in beaten egg and then dredge through dry ingredients.  Place on foil lined pan that has been smeared with stick of butter.  Melt remaining butter and pour over chicken before baking in hot 450 degree oven for 20 minutes. 
Peas
Cherry tomatoes and ranch

Wednesday
Chili Mac
2 c cooked ground meat
1 c macaroni, cooked
16 oz diced tomatoes
8 tsp taco seasoning (or 1 packet)
cheese
Combine it all, except cheese, let simmer for 10-15 minutes, top with cheese and eat.

Corn
Cantaloupe

Thursday
HEB had their Christmas hams on clearance sale this week, some people I know were able to get a spiral ham for $4!  Way to go guys! 

Ham Salad Wraps

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 or teenaged boys)
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. 



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