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Wednesday, March 6, 2013

Weekly Menu 3/9+

Saturday

turkey burgers
tater tots
smores
Sunday

baked chicken
baked potatoes
broccoli
peanut butter cookies
Monday

pork roast
rice
green beans
Tuesday

chili
beans
cornbread
Wednesday

heavenly meatballs
fried potatoes
broccoli
Thursday

pork lo mein
egg rolls
oranges slices
Friday

shrimp scampi
angel hair
spinach salad





Saturday
Since the temperatures have been getting warm again (yea for spring and summer!!) it's time to dust off the grill.  After you cook your burgers, cook a marshmallow or two on the leftover coals (or warm gas grill).

BBQ Mushroom-Turkey Burgers (Taste of Home)
¾ c chopped onion
2 tsp butter
1 c sliced mushrooms
1 medium carrot grated
¼ dry red wine or chicken broth
½ tsp salt
¼ tsp pepper
1 pound ground turkey
¼ c bbq sauce

In large non-stick skillet, saute onion in butter for 3 minutes.  Add mushrooms and carrots and cook for an additional 3 minutes.  Add the wine/broth, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Crumble turkey over mixture and mix well.  Shape into four patties.  Cover and refrigerate at least an hour (or not if you don’t have that sort of time).  Coat grill rack with non-stick spray before starting the grill.  Grill until done, top with an additional ¼ c bbq sauce. 

Tater Tots
Carrot Sticks
Smores
Graham Crackers
Chocolate (think beyond the bar... use chocolate chips slightly melted on the cracker or nutella)
Roasted Marshmallow

Sunday
After C was born I made these cookies every day for a month.  I still have the recipe memorized.  It's a wonder I'm not shaped like a cookie after all those I ate. 

Baked Chicken
Baked Potatoes
Broccoli
Peanut Butter Cookies
½ c butter
½ c peanut butter
½ c sugar
½ c brown sugar
1 egg
½ tsp vanilla
½ tsp baking soda
½ - ¾ tsp salt (I like them saltier than just the ½ tsp)
2 c flour
Mix ingredients in order, taking care to mix well after each addition.  Drop by teaspoonful onto un-greased baking sheets.  Press down with your fingers, then make a cris-cross with the tines of a fork.  If you want to get fancy sprinkle a little white sugar on top before baking.  Bake 350 for 10 min. 

Monday
Cook extra pork roast tonight so you'll have leftovers for Thursday night's lo-mein.
If you don’t LOVE onions, then feel free to cut down the number to something that seems more reasonable to your family's taste buds. 

Pork Roast with Onions (Tasty Kitchen)
2 Tablespoons Olive Oil
4 pounds Pork Roast
1 teaspoon Salt
½ teaspoons Pepper
6 whole Onions
Place a roasting pan or skillet over medium to medium high heat, sprinkling oil over the pan. Rinse roast with cold water and salt and pepper both sides. Place the roast in the pan to sear. (My crock pot is the kind that can be put on the stove and then set on the crock pot’s heating element. It’s wonderful since it saves a dirty pan. If you don’t have this kind of crock, just use a skillet.) Sear both sides of the roast evenly and well.  Meanwhile, slice your onions thinly as if making onion rings (teeny tiny onion rings though), certainly not restaurant-size. As you get them sliced, add them to the pan while the roast is cooking. If you or your family is not that fond of onions, decrease the amount. What is wonderful about this recipe is the onions become soft and pick up the flavor of the pork.  After the meat is seared, place in the crock pot with the onions. Set on high and cook six to eight hours. This recipe requires no liquids; I guarantee it will make its own. If you want to make a gravy, you can add a can of chicken stock and then when it’s done, remove to thicken and make your gravy.

Rice
Green Beans

Tuesday
If you like sweet cornbread, then I recommend the Jiffy corn muffin mix, with ½ tsp sugar added.  If you don’t, then I was told by the very wise Spiffy Sue that Pioneer is the best option and it's less expensive than the HEB brand.

Chili
2 c cooked ground beef (check out my blog for info on picking the best price option)
16 oz diced tomatoes
1 package Wick Fowler's Chili mix
chili powder
cumin
garlic powder
salt
cayenne pepper
masa (that's the ingredient my home made stuff has been lacking to make it not so soup-y)
Pinto Beans
Cornbread


Wednesday
--You can mix up extra of these meatballs and get them ready for the freezer too. 

Heavenly Meatballs  (Pioneer Woman)
FOR MEATBALLS
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
_____
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
_____
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Fried Potatoes
Broccoli

Thursday
Use leftover pork from Monday night to speed this recipe along.

Pork Lo Mein (Menus4Moms)
1 tbsp olive oil
1 lb. cooked pork roast, cubed
2-3 (3 oz.) pkg. pork flavored Ramen Noodles
1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
1 red* or yellow pepper, cut into strips
2 cups broccoli florets* or cauliflower, thawed
3 med. green onions, chopped
2 tsp parsley
1 1/4 tbsp soy sauce

Frozen Egg Rolls (well cook them of course)
Orange Slices

Friday
This is a super easy recipe and you can thaw the shrimp in a bowl of cold water in less than 15 minutes.  So put the shrimp in to thaw before you go change your clothes from work. 

Shrimp Scampi
1 pkg (16 oz) frozen raw shrimp (31-35 per lb), thawed, peeled, and patted dry
1/3 cup flour
1/4 tsp salt
2 Tbsp olive oil
4 Tbsp butter
2 cloves garlic, pressed
1/4 cup shredded Parmesan cheese

Melt butter and mix with pressed garlic; set aside. Heat oil in a large fry pan (cast iron is best). Toss shrimp with flour and salt until coated, then add to heated oil. Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over. Cook until thoroughly cooked through. Add butter and garlic mixture and sprinkle with Parmesan cheese. Reduce heat to medium and cook for 2 minutes, stirring gently. Serve immediately over pasta.

Angel Hair Pasta

Spinach Salad
2-3 c washed spinach leaves
2 boiled eggs, sliced
fresh sliced mushrooms
2-3T bacon bits (ha, skip this ingredient if you are Catholic)


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