Sunday, February 7, 2010
My Menu for week of Feb 8th
Monday: Freezer Meal-Chicken Taco-Bake, Mexi-Corn (love those freezer meals!)
Tuesday: Sausage Quiche (freezing one), Grapes, Crescents or Biscuits (I have so many lovely leftovers, that I don't need to cook tonight. I may move this one to tomorrow night and not eat at church.)
Wednesday: Dinner at Church
Thursday: Crock Pot White Beans and Ham (recipe to follow), Broccoli Cornbread (recipe to follow) Small Group-Chocolate Covered Strawberries and Red Velvet Cupcakes
Friday: Freezer Meal-Chicken Enchiladas, Tortilla Chips and Salsa (can you tell we like Mexican food?)
Saturday: Tuna Casserole (recipe to follow), Peas, Rolls (trying to find a Tuna Casserole that my family likes)
Sunday: Chicken Fried Chops (recipe to follow), Garlic Potatoes (box), Brussels Sprouts, Macaroni and Cheese (dd's fav), Rolls, Chocolate Ribbon Pie (dh's fav-recipe to follow)
CROCKPOT WHITE BEANS 'N HAM
1 (16oz) package Great Northern White Beans
2 cups cubed ham (I used leftover ham) OR use 1 ham hock
8 cups water
1 carrot, chopped
1/2 cup chopped onion
2 celery stalks, chopped
1 teaspoons salt or to your taste
Fresh Ground Pepper
Wash beans and the place in crockpot with all ingredients. Cook on high 4-5 hours. (I don't add salt until the beans are cooked or it can result in tough beans).
10 oz. pkg. frozen chopped broccoli, thawed
8 ½ oz. Jiffy cornbread mix
4 oz. shredded Cheddar cheese
½ cup margarine, melted
½ t. salt
½ t. garlic powder
¼ t. ground red pepper
3 large eggs, lightly beaten
1 medium onion, chopped
Press broccoli between paper towels to remove excess water. Combine cornbread mix and remaining 7 ingredients; stir well. Stir in broccoli (mixture will be thick). Pour into a greased 8 inch square pan. Bake 375 degrees 25-30 minutes. Let cool slightly and cut into squares. A Seay favorite. Even Robyn eats this and gets the benefit of eating broccoli. This is almost too good!
Tuna Casserole from here http://www.recipetips.com/recipe-cards/t--3023/tuna-noodle-casserole.asp
½ c. flour
2 t. salt
1/1/2 t. ground mustard
½ t. garlic powder
6 pork loins, ¾" thick, trimmed
2 T vegetable oil
1 can reduced fat cream of chicken soup
1/3 c. water
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low 6-8 hours or until meal is tender. If desired, thicken pan juices and serve with the chops.
Chocolate Ribbon Pie
4 oz. (½ of 8 oz.) fat free cream cheese, softened
1 ½ c. cold fat free milk, divided
1 T sugar
2 c. thawed Cool Whip Lite Whipped Topping, divided
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
1 pkg. (4 serving size) Jell-o Chocolate flavor Fat Free Sugar Free Instant Pudding and Pie Filling
Beat cream cheese, 1 T of the milk and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in ½ cup of the whipped topping. Spread onto bottom of crust.
Pour remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, spread remaining 1 ½ cups whipped topping over pudding layer. Store leftover pie in refrigerator.
Makes 8 servings, 190 calories, 6 g. fat, 3 g. saturated fat, 350 mg. Sodium, 29 g. carbohydrates
This recipe came off the Cool Whip Lite container.