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Wednesday, February 20, 2013

Weekly Menu 2/23+

Saturday

italian meatball subs
salad
Sunday

asian stir-fry
rice
egg rolls
Monday

southwestern corn chowder
bread
Tuesday

bacon mini-meatloaves
baked potatoes
green beans
Wednesday

egg quesadillas
oranges
Thursday

chicken parmesan
buttered noodles
asparagus
Friday

pesto tilapia
rice
broccoli
cookies



Friday last week I had the opportunity to speak at a local MOPS group about menu planning.  They were so kind to listen to me talk about menu planning for almost an hour.  I stopped talking before the coordinator had to get out her hook and get me off the stage.  When I returned to my table the ladies began sharing their one ‘go to’ meal so that we could each have some inspiration.  It was wonderful and we’ve had some great new dishes here this week, plus they have been super easy!  So I’ve filled in with that same theme on a few days. 
 
Saturday
Italian Meatball Subs
Sweet Italian turkey sausage
½  jar spaghetti sauce
Mozarella cheese
Hoagie rolls, plus at least one extra because someone will want just a little bit more
Drizzle olive oil on a rimmed baking sheet, remove sausage from casing (or buy bulk), and shape into small balls.  Be sure to roll around in the oil on the pan, presumably so it will brown.  Mine did not brown, but they were delicious.  Bake at 375 for 15 min or until juices run clear.  Meanwhile warm sauce and prepare bread with butter and mozzarella cheese. Broil bread for a few minutes until bubbly or you can’t stand it for fear it will burst into flames.  I lasted about 4 minutes.  Top with warm sauce and serve. 

Salad

Sunday
 I’ve been on a bit of an Asian food ban for the last few years, but this was quite good

Asian Stir-Fry
¼ c Asian sesame salad dressing (or Italian)
Boneless chicken cut into small pieces
Frozen stir fry veggies
Extra broccoli

Brown chicken in 2T olive oil and 2T dressing; add veggies and remaining dressing cook covered 3-4 minutes or until veggies are warm. 

Rice (cook extra for Friday)
Frozen Egg Rolls

Marla Monday
Southwestern Corn Chowder

1 T Butter
1 Shallot (or half an onion), finely minced
1 medium carrot, halved lengthwise and thinly sliced
1 tsp chili powder
½ tsp dried oregano
¼-½ tsp red pepper flakes (depending on your desired level of spice)
1 baking potato, peeled & cut into ½-inch pieces
1 pkg. (10 oz.) frozen corn kernels
1 can (14.5 oz.) chicken broth
2 T flour
1 cup milk
1 tsp salt
½ tsp pepper

In a dutch oven, melt butter over medium heat. Add diced shallot, carrot, chili powder, oregano and red pepper flakes. Cook, stirring occasionally until shallot is soft, about 2 minutes. Add potato, corn, broth, salt & pepper.  In a small bowl, combine flour & ¼ cup milk. Stir until lumps dissolve. Add the remaining ¾ cup milk. Add to dutch oven.  Bring to boil over medium-high heat, and reduce to simmer. Cook until potato is soft, about 15-20 minutes. Season with additional salt & pepper as desired. 
Cook’s Notes:
-       If you desire, you can easily add shredded chicken too. I used canned chicken breast for a very quick addition.
-       I typically make more flour/milk mixture so that the soup is much thicker. If made exactly like the recipe, it is more like soup instead of chowder.
Crusty bread

Tuesday
My mom swears by these:
Make-Ahead Cheesy Bacon Mini-Meatloaves (Kraft Food & Family)
2 eggs
¾ cup  milk
1-1/2 lb.  lean ground beef
1pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
¾ cup  KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup  KRAFT Original Barbecue Sauce
3  green onions, sliced
6 slices  OSCAR MAYER Bacon
Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.  Wrap individually in plastic wrap; place in freezer-weight re-sealable plastic bag. Seal bag. Freeze up to 3 months. Heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).  Or cooked thawed patties for 35 min. 

Baked Potatoes
Green beans

Wednesday
Egg Quesadillas (or tacos)
Orange wedges

Thursday
Super Easy Chicken Parmesan
Boneless chicken pieces
1/2 c parmesan cheese
1 c Greek yogurt
1 tsp garlic powder
1 ½ tsp seasoning salt
½ tsp pepper
Spread mix over chicken breasts, bake at 375 45 min.  Top with leftover sauce from Sunday

Buttered Pasta
Asparagus

Friday
Costco Pesto Tilapia (or another fish)
Rice
Broccoli
Girl Scout Cookies


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