Breakfasts this week will consist of Oatmeal, Frosted Mini-Wheats, Eggs and Sausage, Yogurt Parfaits, Orange Sweet Rolls and the last of the Toaster Streudels.
Lunches will consist of leftovers, Crock Pot Soup (a Weight Watchers Recipe, recipe below), Black Bean Burritos (a OAMC recipe already made and in the freezer), Cheese Omelets, and Homemade Pizza.
Snacks will consist of Strawberries, Apples, Bananas, Grapes, and Cantaloupe (trying really hard here to incorporate more fruit into our diet).
Monday:
Bean and Cheddar Recipe (OAMC) (recipe to follow if it is good)
Cheese on the Cob (Recipe below)
Tuesday:
Wild Rice Chicken Dinner (OAMC) (recipe below)
Broccoli Salad (recipe below)
Wednesday:
Leftover Buffet (no cooking for me!) Awana and New Life Night at Church
Thursday:
Lil'Cheddar Meatloaves (made with turkey), (recipe below)
Glazed Carrots
Broccoli with Cheese Sauce
Small Group here at house
Friday:
Turkey Smoked Sausage with Green Peppers and Onions
Sauteed Cabbage
Lady and Son's Cheezy Mac (recipe below)
One Night Date Night at church
Saturday:
Crockpot Taco Soup (recipe below)
Sunday:
Chicken Tetrazzini
Spinach and Strawberry Salad
301 class at church in a.m.
Community service in p.m.
So, this is my meal plan for this week along with a few reminders for me. Here are the recipes:
Cheese on the Cob
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Melted butter for serving (my addition)
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.
(this is especially for dd who is just learning to love corn and she loves anything cheesy)
Wild Rice Chicken Dinner
2 pkg. (8.8 oz. each) ready to serve long grain and wild rice
2 pkg. (16 oz. each) frozen French style green beans, thawed
2 cans cream of celery soup
2 cans (8 oz. each) sliced water chestnuts, drained
2/3 c. chopped onion
2 jars (4 oz. each) sliced pimientos, drained
1 c. mayonnaise
½ c. milk
1 t. pepper
6 c. cubed cooked chicken
1 c. slivered almonds, divided
Heat rice. Meanwhile in a dutch oven, combine beans, soup, water chestnuts, onion, pimientos, mayo, milk and pepper. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer.
Transfer ½ mixture to serving dish; sprinkle with ½ cup almonds. Serve immediately. Pour remaining into a greased 13x9x2 inch baking dish; cool, sprinkle with almonds. Cover and freeze for up to 3 months.
To use frozen casserole: thaw in fridge overnight. Cover and bake 350 degrees 40-45 minutes.
2 casseroles, 6-8 servings each. Rf or FF mayo is not recommended.
(for my family I would probably make four smaller dishes)
Broccoli Salad
1 head broccoli - cut into small pieces, about 1" or less
2 cups shredded cheddar cheese
1 T. chopped onion
1/2 lb. bacon - fried, drained, then broken or crushed into bits
1/2 cup mayonnaise
1/4 cup sugar
1 T. vinegar
Preparation- Mix together cut-up broccoli, cheddar, onion, and bacon bits. Combine the mayonnaise, sugar and vinegar. Pour over the other ingredients and mix together. Chill before serving.
The Lady's Cheesy Mac
Recipe courtesy Paula Deen
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Crock Pot Taco Soup
1 lb. ground beef
16 oz. kidney beans
11 oz. corn
10 oz. rotel
taco seasoning packet
28 oz. tomatoes
small can green chilies
16 oz. pinto beans
1 small package Hidden Valley Ranch dressing
Brown beef and drain. Add all other ingredients and beef to crock pot and stir. Do not drain cans. Simmer on low 6-8 hours. Good with chips or Mexican cornbread.
Crock Pot Soup
1 can chicken broth
1 cup chopped onion
1 can pinto beans
1 can corn, drained
1 can pork and beans
2 cups chopped tomato
1 pkg. chili seasoning
Mix all in crock pot. Simmer on low all day.
Very good! 1 point per 1 ½ cup serving.
No comments:
Post a Comment