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Wednesday, March 13, 2013

Weekly Menu 3/16+

Saturday

chicken spaghetti
broccoli
bread
Sunday

corned beef
potatoes & carrots
rainbow fruit salad
Monday

steak
red potatoes
green beans & corn
Tuesday

shake'n' bake
stuffing
ranch style beans
oranges
Wednesday

carne guisada
tortillas
pico de gallo
Thursday

skillet chicken
corn
green beans
Friday

cheese pizza
salad
cookies




Saturday
This recipe makes a LOT of chicken spaghetti.  If you are inviting Janet over for supper, she'll happily take the leftovers home since this is her favorite dish of all time.  Otherwise this is a good one to share with a neighbor or friend.

Chicken Spaghetti
1 boiled or otherwise cooked chicken removed from the bones ~3-4 c.
1c chopped celery
1c chopped onion
1 chopped bell pepper
16 oz spaghetti, cooked in chicken stock
1 stick butter
If you need to boil the chicken today, reserve the liquid for cooking the spaghetti.  Melt butter and saute celery, onion and pepper; combine with chicken in 9x13 pan.  Add in spaghetti. 
1 stick butter
1 c flour
4 c milk
1 can cream of mushroom soup
1 lb velveeta
Stir these ingredients over a low heat until well blended.  Pour sauce over chicken,veggies and spaghetti mixture in pan.  Bake at 350 degrees for 30 minutes. 

Broccoli
Bread

St. Patrick’s Day
If you don’t have buttermilk for the bread add 2 ½ T vinegar in measuring cup and then add remaining milk to get to 2 ½ c total volume.  Allow to sit for at least 5 minutes; stir and then use in bread recipe.

Corned Beef with Potatoes & Carrots
Corned beef brisket tip
large cubed potatoes
baby carrots or peeled coarsely chopped carrots
Combine all ingredients in a crockpot and cook all day.  If you use a pre-seasoned corned beef you likely wont need to add salt. 

Soda Bread (Family Fun)
2 1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 1/2 cups buttermilk

Heat the oven to 400°. Combine everything but the buttermilk in a large bowl and stir the ingredients with your hands. Make a well in the mixture and pour in 1 1/2 cups of the buttermilk.
 Continue mixing with your hands, adding the remaining cup of buttermilk as you combine the ingredients. The resulting dough will be wet and very sticky.
 Dust your hands with flour, shape the dough into a ball, and place it on a floured cookie sheet (we used a nonstick baking mat). With a knife, score a deep X in the top of the ball, widening it with the sides of the blade as you cut.
Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf about 7 inches in diameter.

Rainbow Fruit Salad

Monday
Steak
Red Potatoes with Green Beans and Corn
red potatoes
green beans
1-2 c frozen corn
butter
salt & pepper
Wash and cube potatoes, if needed, into 1” cubes.  Put the potatoes on to boil.  After 10 minutes add the corn, cook for another 5 minutes.  Finally add the green beans and cook for an additional 5 minutes or until the beans are tender enough for your family.  Drain all the water and add butter, salt and pepper. 


Tuesday
--Whenever I think about Shake n Bake I can't help but think of that obnoxious little girl saying, “It's Shake n Bake, and I hayelped.”  Guess that was good advertising because it's stuck with me for over 30 years.  But Shake and Bake is good to eat and the kids can help if you want them to.
--This is a little bit of a carb heavy meal, but I was stuck tonight filling in the last of the menu and so I asked for help from the guys around my house.  What can I say, they love stuffing and ranch style beans together.  Feel free to add something green. 

Shake N Bake Chicken
Stove Top Stuffing
Ranch Style Beans
Oranges

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
--Adam’s Extract has created a new line of seasonings called Culinary Tonight; super easy and delish.  My HEB hasn’t had them, but they are at the bigger HEB’s around. 
--The list of seasonings below are based on the box and my guesstimate about how much is in the packet of each item.

Kicked-up Skillet Chicken
Sticky Corn
16 oz corn
1 T Sugar
1 tsp salt
1T paprika
½ tsp molasses
3T butter
Sauté corn in  butter for 10 minutes or until corn begins to brown, add seasonings, stir, cover and turn off heat.  Let sit 5 minutes and serve.

Green Beans
Friday
Be creative with the crust ideas tonight.  Leftover soda bread might be just the thing.
Add meat if you would like, or skip it and do a three cheese combo.

Cheese Pizza
Carrot Sticks
Cookies

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