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Wednesday, January 30, 2013

Weekly Menu 2/2+

Saturday

pizza
salad
Sunday

bbq little smokies
tater skins
chex mix
brownies
Monday

sloppy joes
broccoli rice casserole
Tuesday

baked chicken
rice
green beans
Wednesday

sausage squash soup
butter dips
Thursday

chicken alfredo
pasta
spinach
Friday

chili
avocado-corn salad





Saturday
Pizza
Salad

Super Bowl Sunday
--Tonight is all about cheering for your favorite team and commercial. 

Little Smokies in BBQ sauce
Baked Potato Skins
Baked potatoes
cheese
bacon bits (no bacos, please)
green onions
sour cream
Bake potatoes, slice open and allow to cool slightly.  Scoop out the insides leaving a ¼” ring of potato in the skin.  Save the insides for Tuesday night's home fries.  Place skins on a baking sheet and bake in a hot oven (400+ degrees) for 5-10 minutes to crisp the potato.  Add cheese, bacon and green onions and return to oven for another 5-10 minutes to melt the cheese.  Serve with sour cream and/or salsa. 

Chex Mix
Mix these items together and spread on a large baking sheet:
9 c chex cereal (all one, or mix it up)
1 c nuts
1 c pretzels
1 c goldfish
In a separate bowl mix these items together and pour over cereal mixture:
6T melted butter
2T Worcestershire sauce
1 ½ tsp season salt
¾ tsp garlic powder
½ tsp onion powder
Bake 1 hour at 250 degrees, stirring every 15 minutes. Allow to cool and add m&m's, raisins and anything else that strikes your fancy.  I can't imagine that you will go wrong here.  My only advice is that if it can melt or get gooey then add after baking. 

Brownies

Marla Monday
Sloppy Joes
Broccoli Rice Casserole
2 cups cooked rice
1 pkg Frozen Chopped Broccoli (cooked according to directions)
½ cup diced onions
½ cup diced celery
2 Tbsp butter
1 cup Velveeta cheese, cut into very small cubes
1 can Cream of Mushroom soup
2 cups cooked turkey or chicken, cut into bite-sized pieces
½ cup breadcrumbs

Heat oven to 350 degrees
Cook rice and broccoli according to directions.  Sauté onion and celery in butter until softened.
Combine all ingredients in a large bowl and mix well until the hot rice mostly melts the Velveeta.
Pour into a greased 2-qt Casserole dish and top with breadcrumbs.  Bake 30 minutes at 350.

Marla’s Notes:
This casserole is great for using up Thanksgiving turkey leftovers.
The casserole freezes extremely well and is a great “make ahead” meal to have stashed in your freezer for busy nights.  If frozen, baking time will take ~1 hour.

Tuesday
Baked Chicken
Rice
Green Beans

Wednesday
Sausage Squash Soup (My mom's recipe binder)
1T olive oil
1 medium onion, diced
2 cloves garlic, minced
½ tsp oregano
½ tsp pepper
2 cans (14.5oz) chicken broth
1 can Mexican style diced tomatoes
¾ – 1 lb halved and sliced zucchini
¾ – 1 lb halved and sliced squash
1 can corn, drained
4oz canned green chilies
1 package breakfast sausage, crumbled, cooked and very well drained (paper towels top and bottom)
1lb velveeta
¼ c cilantro
Heat oil in 4-6 quart pot over medium heat.  Add onion and garlic and saute 3-4 minutes until tender.  Add oregano.  Cook and stir 1 minute until fragrant.  Add broth and tomatoes.  Cover and bring to a boil over high heat.  Stir in squashes, corn, chilies, pepper, sausage.  Return to a boil, reduce heat, cover and simmer 15-20 minutes until squash is tender.  Stir in velveeta and cook, stirring often until cheese melts.  Stir in cilantro.  Makes 6 generous servings.  Soup freezes and reheats well.

Butter Dips

Melt in 13*9 inch pan                 1/3 cup butter (2/3 stick)

Stir together in bowl                              2 1/4 cups flour
                                                            1 Tbsp. sugar
                                                            3 1/2 tsp. baking powder
                                                            1 1/2 tsp. salt

Add to dry ingredients               1 cup milk


Stir slowly with fork until dough just clings together.  Turn on well-floured board.  Roll over to coat with flour.  Knead lightly about 5 times.  Roll out 1/2 inch thick into a rectangle, 12*8.  With floured knife, cut dough in half lengthwise, then crosswise at one inch intervals.  Dip each strip in butter on both sides and lay close together in two rows in pan.  Bake until golden brown.  Serve hot. 

Temperature:  450
Time:  Bake 15 to 20 minutes
Amount:  32 Butter Dips

Cheese Butter Dips:  Add 1/2 cup grated cheese to dry ingredients. 
Garlic Butter Dips:  Add 1/2 clove garlic, finely minced, to butter before melting. 
Cinnamon Butter Dips:  Sprinkle mixture of 2 tsp. sugar and 1/2 tsp. cinnamon
      over Butter Dips before baking. 

Betty Crocker's Picture Cook Book -- 1956
This was one of Granny Arnold's cook books, which she gave to me (Nana) in 1964.

Thursday
Chicken Alfredo
¼ c flour
6 boneless breasts
½ tsp salt
2T olive oil
2T butter
3 cloves garlic, minced
1 T minced onion
1 ½ c whipping cream
1/3 c parmesan
½ tsp pepper
1 T parsley
Heat oven to 375 degrees.  Salt chicken and dredge through flour.  Heat oil in large skillet and cook chicken 3-4 minutes per side.  Remove chicken from skillet into a 13x9 pan.  Heat 2T butter in skillet and add garlic and onion; cook until fragrant 1-2 minutes.  Increase heat to hihg and add cream, parmesan and pepper.  Cook until sauce is bubbly and slightly thickened, 2-3 minutes.  Spoon sauce over chicken in dish.  Bake until chicken is cooked 180 degrees; 8-10 minutes.  Sprinkle with parsley. 

Pasta
Spinach

Friday
Janet's Super-Secret Chili
aka Wick Fowlers 2 alarm chili mix

Avocado Tomato Corn Salad
2 chopped avocado
2 chopped tomatoes
1 c frozen corn, thawed
2T lime juice
salt & pepper
½ tsp garlic powder
Mix it all together and chill if you have time. 


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