Weekly Menu 10/13+

Saturday		beef bacon stroganoff noodles peas
Sunday		pan fried pork chops rice pilaf salad
Monday		chicken alfredo pasta broccoli
Tuesday		hot dog tatertot casserole orange wedges vanilla yogurt
Wednesday		cheesy spirals green beans garlic bread
Thursday		tacos refried beans guacamole
Friday		bbq chicken pizza

Saturday

Beef and Bacon Stroganoff  (Mom)

1 lb ground beef (I used a roast, cut up into smaller pieces)

5 thick-sliced bacon strips, chopped

1 cup sliced fresh mushrooms

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

1 can (14 ½ oz) beef broth (I used French Onion soup + ½ can water)

1 can condensed cream of mushroom with roasted garlic soup, undiluted

2 tablespoons Worcestershire sauce

1 teaspoon pepper

¼ teaspoon salt

¼ teaspoon paprika

1 cup (8 oz) sour cream

2 teaspoons prepared horseradish

In a large skillet, over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink. Stir in flour until blended.  Mix broth, soup, Worcestershire sauce, pepper, salt and paprika.  Pour over meat mixture.  Bring to a boil.  Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.  (Since I used a roast, I decided that I should simmer longer and I simmered covered for 45 minutes).  Stir horseradish into sour cream, then stir into the meat mixture.  Heat through but do not boil.

Noodles

Peas

Sunday

Pan-Fried Pork Chops

Salt and Pepper meat, dredge through flour, then fry in a small amount of oil in heavy skillet.  Flip when the edges start to look cooked.  Reduce heat to low, cover and cook 15-20 minutes. 

Rice Pilaf

½ c chopped onion

1 T butter

2 medium carrots, sliced

2 cloves garlic, minced

1 ¼ c chicken broth

1 c long grain rice

1T dried parsley

¾ tsp salt

¼ tsp pepper

In large saucepan melt butter and cook onion and garlic until fragrant and tender.  Add carrots and cook for 2-3 minutes.  Then add rice until coated in butter.  Add broth all at once; bring mixture to a boil.  Reduce heat and simmer 15-20 minutes.  Remove from heat and let sit for five minutes.  Add parsley, salt and pepper. 

Salad

Monday

--This cooks up very quickly and is SO good.  Plus we’ve already had cream in our pie this week, so why not have cream again!  Also if you only used half cup of cream in your pie, you’ll have just enough cream to use up the pint within the week. 

Creamy Chicken Alfredo

¼ c flour

6 boneless chicken

1t salt

2T olive oil

3 cloves garlic

1T minced onion

1 ½ c whipping cream

1/3 c parmesan cheese

½ t pepper

1T chopped parsley

Sprinkle chicken with salt and dredge chicken through flour in shallow dish.  Heat 2T oil in large skillet.  Add chicken and cook, turning once until golden; about 2-4 minutes per side.  Chicken does not need to be fully cooked.  Place chicken in a 9x13 pan.  Heat remaining oil in skillet add garlic and onion; cook until garlic is fragrant and onion is tender about 1-2 minutes.  Increase heat to medium-high; add whipping cream, parmesan and pepper.  Cook until sauce is bubbly and slightly thickened; about 2-3 minutes.  Spoon sauce over chicken in dish.  Bake about 10-12 minutes at 350 degrees or until chicken reaches 180 degrees. 

Pasta

Broccoli

Tuesday

Tater Tot Hot Dog Casserole (Cooks.com)

6 hot dogs, diagonally cut into 1/2-inch thick
1 (16 oz can) baked beans
1 (11 oz can) Mexicorn, drained (or frozen corn)
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots, (from a 32 oz pkg.)

Preheat oven to 400°F.

Coat a 2-quart baking dish w/ cooking spray. In baking dish, combine hot dogs, beans, Mexicorn, salsa and 1/2 cup cheddar cheese. Top with tater-tops in single layer.

Bake for 30 minutes. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, 3-5 minutes.

Vanilla Yogurt

Orange wedges

Wednesday

Cheesy Spirals

16 oz. package pasta spirals

2 cups cooked ground beef

28 oz. jar spaghetti sauce, any flavor

1 can condensed cheddar cheese soup, undiluted

1 tsp. black pepper

1 ½ tsp. Italian seasoning

2 cups shredded mozzarella cheese

Cook pasta spirals according to package instructions. Drain and rinse; return to pan. Add 2 cups cooked beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Stir over low heat until well mixed and mixture is of uniform consistency. Remove from heat and stir in shredded mozzarella cheese. Spray 1- 9”x13” pan with non-stick cooking spray and pour mixture into pan. Bake at 350°F for 30-40 minutes or until bubbly.

Thursday

Tacos

Refried beans

Combine canned refried beans with 3-4 oz cream cheese or heat full beans with cream cheese and mash them in a hot skillet

Guacamole

Friday

--You can mix up the dough recipe on Thursday night and have it ready to spread in the pan tonight. 

--You can double the recipe this week and skip the extra prep steps the next week

--Week 5 of 6 in a pizza series. 

Pizza Dough

1 ½ c hot water

2 tsp yeast

4 c flour

1/3 olive oil

1 tsp salt

Mix all ingredients with stand mixer or super hand-mixer (my Kitchen Aid works great with the dough hooks).  Allow to rise for one hour, stop laughing, make it the night before instead… Punch down and let rest while you prepare your pans.  Drizzle olive oil and then spread with your fingers or paper towel to cover and sprinkle with cornmeal.  Push out dough onto baking sheet, and top with your ingredients. 

BBQ Chicken Pizza

2 c cooked chicken 

½ c BBQ sauce

½ small purple onion, diced

½ c cilantro, chopped (more or less to taste)

½ c Monterrey Jack

Spread dough on baking sheet.  Combine all ingredients (except cheese) in a bowl so that the chicken doesn’t dry out in the oven.  Spread on top of dough.  Top with cheese.  Bake 20-25 min at 425.