Menu (148) Ads (146) 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, May 15, 2013

Weekly Menu 5/18+



chicken alfredo
pasta/ spinach
lemon lush

pork roast
cole slaw

grilled chicken

potato crusted quiche
bananas & oj

beef stroganoff

onion muffin cups
green beans


Chicken Alfredo
¼ c flour
6 boneless breasts
½ tsp salt
2T olive oil
2T butter
3 cloves garlic, minced
1 T minced onion
1 ½ c whipping cream
1/3 c parmesan
½ tsp pepper
1 T parsley
Heat oven to 375 degrees.  Salt chicken and dredge through flour.  Heat oil in large skillet and cook chicken 3-4 minutes per side.  Remove chicken from skillet into a 13x9 pan.  Heat 2T butter in skillet and add garlic and onion; cook until fragrant 1-2 minutes.  Increase heat to hihg and add cream, parmesan and pepper.  Cook until sauce is bubbly and slightly thickened, 2-3 minutes.  Spoon sauce over chicken in dish.  Bake until chicken is cooked 180 degrees; 8-10 minutes.  Sprinkle with parsley. 

Lemon Lush (All
2 c flour
1 c butter, cold and cut into cubes
2-8oz cream cheese, softened
1 c sugar
2-3.4 oz instant lemon pudding mix
3 ½ c milk
12 oz cool whip
Preheat oven to 350.  In a medium bowl, combined the flour and butter using a pastry cutter (or two knives) until pea sized pieces begin to form.  Press into bottom of a 9x13 pan.  Bake for 20-25 minutes or until lightly golden.  Remove from oven and allow to cool completely.  In a medium bowl, beat the cream cheese and sugar together until smooth and well blended.  Spread evenly over the cold crust.  In another bowl, whisk together the lemon pudding mix and milk.  Spread over cream cheese layer.  Chill until set, then top with cool whip. 

Crockpot Pulled Pork
By: Marla S. Mayberry (via Iowa Girl Eats)
1 package Dried Onion Soup
¼ cup Balsamic Vinegar
½ cup water
1 pork shoulder roast
Cut the pork shoulder roast up into sections, cutting along the natural muscle lines. Discard any silver skin or large gristle pieces.
Place pork shoulder pieces in the crockpot. Cover with dried onion soup, vinegar and water.
Cook on low for 8-10 hours.

Cole Slaw

Grilled Chicken

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, slice
1 c chopped ham (optional)

Heat oven to 375.  Pat has 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 or until golden brown.  Meanwhile, whisk eggs and milk in medium bowl until blended.  Stir in sour cream, then cheese and onions (ham too if using).  Reduce oven temperature to 350.  Pour filling into crust.  Bake 30 minutes or until center is set and crust is golden brown.  Let stand 5 minutes before serving. 

Orange Juice & Sliced Bananas

Beef Stroganoff (Menus4Moms)
3lb roast cut up into small pieces (or 2 c cooked ground meat from freezer)
1 medium onion, chopped (from freezer)
2 tablespoons flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-2 pkg. fresh sliced mushrooms
1 Tbsp. butter, melted
10 3/4 oz. can cream of mushroom soup, undiluted
8 ounces sour cream

Combine all ingredients, except sour cream, in the crockpot.  Cook all day.  When you get home add sour cream, and heat thoroughly. Serve over cooked noodles or rice.


Onion Beef Muffin Cups (Quick Cooking)
3 onions, thinly sliced
¼ c butter
6oz steak, cut into 1/8” slices (or 1 c cooked ground meat)
1 tsp flour
1 tsp brown sugar
¼ tsp salt
½ c beef broth
1 tube flaky biscuits
¾ c mozzarella cheese
1/3 c Parmesan cheese
In large skillet cook onions in butter over medium heat for 10-12 minutes until very tender.  Remove and keep warm.  In the same skillet cook steak for 2-3 minutes, or until tender.  Return onions to pan.  Stir in the flour, brown sugar and salt until blended; gradually add broth.  Bring to a boil; cook and stir until thickened.  Meanwhile separate biscuits; split each biscuit horizontally into three pieces.  Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping sides and tops (leaving extra for covering the tops).  Fill each with about 2T of beef mixture.  Combine cheeses; sprinkle over filling.  Fold dough over completely to enclose filling.  Bake at 375 for 12-15 minutes.  Let stand for 2 minutes before removing from pan.  Serve warm. 

Green Beans

No comments: