Weekly Menu 9/8+

Saturday		cheesy turkey stromboli broccoli cantaloupe
Sunday		grilled chicken green beans baked potatoes ez peanut butter cookies
Monday		potato kielbasa skillet peas
Tuesday		chicken n dumplings apples
Wednesday		ez sloppy joes salad w/ avocado corn chips
Thursday		chicken broccoli stroganoff sliced tomatoes
Friday		french bread pizza orange fluff

Saturday

Cheesy Turkey Stromboli (Kraft Food & Family)

1 can pizza dough (or make your own)

6 slices Colby jack cheese

8 oz turkey breast (from freezer, or thick sliced deli meat)

½ c roasted red peppers

1 tsp basil

1 egg

1 T water

Heat oven to 375.  Unroll dough on lightly floured surface.  Roll out or pat into a 12” square; top with cheese, turkey, peppers and basil, leaving ½” rim around all sides.  Roll up; pinch seams and ends together to seal.  Place seam side down on a foil-covered baking sheet.  Beat egg and water; brush onto dough.  Bake 22-25 minute or until golden brown.  Cool 10 min before slicing. 

Broccoli

Cantaloupe

Sunday

Grilled Chicken (cook extra for Wednesday)

Green Beans

Baked Potatoes

EZ Peanut Butter cookies(Kraft Food & Family)  Gluten Free

1 egg

1 c peanut butter

1 c sugar

½ c chopped peanuts

1 tsp vanilla

Beat egg in large bowl with mixer until foamy.  Add remaining ingredients; mix well.  Shape into 1” balls.  Place 2” apart on ungreased baking sheets.  Flatten, in criss-cross pattern, with tines of fork.  Bake 10 min at 350.  Remove to wire racks; cool completely. 

Monday

Potato Kielbasa Skillet Recipe (Taste of Home)

1 pound red potatoes, cubed

3 tablespoons water

3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1/2 cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Peas

Tuesday

Chicken and Dumplings (Kraft Food & Family)

2-3 c cooked chicken or

1 lb boneless chicken, cut into bite sized pieces

1 T oil

2 c chicken broth

¼ c flour

½ c spreadable cream cheese  with chive & onion

10 oz peas & carrots

1 c bisquick

¼ c milk

2T parmesan cheese

2T parsley

Cook chicken in oil in large deep skillet; set aside when cooked.  Add broth gradually to flour in small bowl, whisking constantly until well blended.  Add to skillet; cook and stir on medium heat 2 minutes or until thickened.  Add cream cheese; cook and stir 3 min or until melted.  Remove from heat; stir in chicken and veggies.  Stir baking mix, sour cream and milk just until baking mix is moistened.  Spoon into six mounds over mixture in skillet; cook on medium heat for 2 minutes.  Cover skillet; cook on low heat 15 min or until chicken is done and toothpick inserted in dumplings comes out clean.  Top with Parm and parsley. 

Apples

Wednesday

EZ Cheesy BBQ Sloppy Joes (Kraft Food & Family)

1 green pepper chopped

¼ c chopped onions

1 tsp butter or olive oil

2c cooked ground meat

¾ c bbq sauce

4 hamburger buns

4 slices of cheese

In large saucepan cook pepper and onions in butter or olive oil.  Add meat and BBQ sauce; heat through.  Fill buns with meat mixture and top with cheese.

Salad with avocado

Corn Chips

Thursday

Chicken Broccoli Stroganoff (Betty Crocker)

1 bag (12 oz) Green Giant® Valley Fresh Steamers® Select® frozen broccoli florets

1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

2 cups cubed deli rotisserie chicken

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1/2 teaspoon onion powder

2/3 cup sour cream

4 cups hot cooked noodles

Garnish, If Desired

Chopped fresh parsley or chives

Cook broccoli in microwave as directed on bag. Drain; set aside.  In 2-quart saucepan, heat cooking sauce, chicken, mushrooms, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper to boiling. Stir in broccoli. Reduce heat to low; stir in sour cream. Heat until hot.  Serve over noodles; sprinkle with parsley.

Sliced tomatoes

Friday

French Bread Pizza (Kraft Food & Family)

2 c cooked ground meat

1T olive oil

1 onion, chopped

1lb loaf French bread, sliced lengthwise, then crosswise

1 c spaghetti sauce

2 tsp oregano

Fresh basil

Grated mozzarella cheese

Bacon crumbles

Sauté onion in olive oil, add in meat and spaghetti sauce, simmer to heat through.  Place four slices of bread on foil-covered baking sheet with cut sides up.  Spread meat mixture onto bread slices; top with cheese and bacon.  Bake 12 min at 400, or until cheese is melted. 

Orange Fluff

1 can mandarin oranges

1 package orange jello (can be sugar free)

1 c sour cream

6-8oz cool whip

Mix jello powder with sour cream (no water is involved); fold in oranges and cool whip.  Place in fridge to chill and jell.