Labels

Menu (147) Ads (145) Normal Life (57) Tip Tuesday (54) Chickens (43) Frugal Friday (38) Grocery (23) Holidays (10) How it Worked (8) Garden (6) General Spending (6) Organizing (6) c (4) Quilt (3) Rabbits (3)

Wednesday, April 10, 2013

Weekly Menu 4/13+

Saturday

TX ribs
parm roasted potatoes
green beans
Sunday

chicken fajitas
guacamole
Monday

quick chicken & spinach skillet
Tuesday

potato crusted quiche
salad
Wednesday

layered meatloaf
strawberries & whipped cream
Thursday

tuna noodle casserole
garlic bread
Friday

pizza




Saturday
Steak or TX Ribs
Crispy Parmesan Potatoes (Kraft Food & Family)
½ parmesan cheese
1 tsp garlic powder
8 small gold potatoes, cut in half lengthwise
3T butter, melted
Heat oven to 400.  Mix cheese and garlic powder in shallow dish.  Dip cut sides of potatoes in butter, then in cheese mixture.  Place cheese-side down on baking sheet.  Drizzle with any remaining butter.  Bake 30-35 minutes or until potatoes are tender.  Serve with sour cream. 

Green Beans

Sunday
Chicken Fajitas
Guacamole

Monday
Quick Chicken & Spinach Skillet (Kraft Food & Family)
1lb boneless chicken
14.5 oz can diced tomatoes
¼c vinaigrette dressing
2T olive oil
½ tsp basil
½ tsp oregano
½ tsp minced garlic
8 c loosely packed spinach (or 2c frozen spinach)
Cut chicken breasts horizontally into ¼” thick slices, or 1” thick strips.  Combine chicken and 3T vinaigrette.  Heat oil in large non-stick skillet on medium high heat.  Add chicken; cook 2-3 minutes per side until almost cooked through.  Drizzle with remaining dressing and garlic.  Add tomatoes, spinach, basil and oregano.  Cover and let simmer until spinach starts to wilt, or warm up depending on which way you went.  Remove lid and let extra liquid simmer away.  Top with parmesan cheese.

Tuesday
Potato Crusted Quiche (Kraft Food & Family)
3 c frozen hash browns, thawed
¼ c butter, melted
3 eggs
½ c milk
½ c sour cream
1 ½ c cheddar cheese
4 green onions
1 c cubed ham
Pat hash browns dry with paper towels; place in a bowl.  Add butter, mix lightly.  Press onto bottom and up sides of a 9” pie plate.  Bake 20 minutes at 375 or until golden brown.  Meanwhile, whisk eggs and milk in medium bowl until blended.  Stir in sour cream, then cheese, onions and ham.  Reduce oven temp to 350 when potatoes are brown.  Pour filling into crust and bake for 30 minutes or until center is set.  Let stand 5 minutes. 
Salad

Wednesday
Layered Meatloaf (Kraft)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 jar (24 oz.) spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. extra-lean ground beef
2 cups chopped zucchini
2 cups sliced fresh mushrooms
¾ cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 375°F.
MIX stuffing mix with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.  MIX vegetables and remaining spaghetti sauce and oregano. Spoon over meat mixture; cover.  BAKE 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).

Strawberries & Whipped Cream

Thursday
Tuna Noodle Casserole (Kraft Food & Family)
2 c egg noodles; cooked
10 oz lemon herb cooking crème
1 c cheddar cheese
1 c frozen peas
6 oz tuna; drained
4 green onions; sliced
8-10 ritz crackers; crushed
1T melted butter
Combine first six ingredients in 1 ½ qt casserole; cover.  Bake 20 minutes at 350.  Meanwhile, mix cracker crumbs and butter.  Stir tuna mixture; top with crumbs.  Bake, uncovered 8-10 minutes or until topping is golden brown. 

Garlic Bread

Friday
Pizza


No comments: