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