Sunday, April 25, 2010
Menu for week of April 26th
Breakfasts this week will consist of smoothies, muffins, pancakes and sausage, and breakfast pizza.
Lunch is generally leftovers for hubby and I.
Monday: Various leftovers from the weekend
Tuesday: Grilled Chicken, Layered Salad, Baked Beans
Wednesday: Having friends over and sharing BBQ
Thursday: Leftover Buffet
Friday: Cajun Beans and Sausage (recipe below), Cornbread
Saturday: Meatballs (recipe below), Pasta and Sauce, Salad
Sunday: Chicken Chow Mein (recipe below), Brown Rice, Egg Rolls
Cajun Beans and Sausage
2-15 oz. cans kidney or pinto beans (I use pintos already cooked from the freezer)
1 smoked sausage, cut into 2 inch pieces
2 t. cajun seasoning
In slow cooker combine all ingredients. Mix well. Cover and cook on low 3-4 hours or high 1 1/2-2 hours. Serve with white rice. 4-6 servings.
Chicken Chow Mein Freezer Recipe
1 1/2 cups cooked chicken, cubed
1 10oz can cream of mushroom soup
1 10oz can cream of chicken soup
1 can sliced mushrooms
1 can water chesnuts
6 oz evaporated milk
Needed on cooking day:
Small package of chow mein noodles
Combine all ingredients (except chow mein noodles) and place in small casserole. Preheat oven to 350F then bake for 30-40 minutes. Cool then freeze.
On cooking day:
Defrost, top with chow mein noodles and bake at 350F for about 15-20 minutes or until heated through.
5 lbs ground beef or turkey
5 envelopes onion soup mix
5 cups oatmeal
For meatloaf I make it in a loaf pan, covered with foil at 350 for 1 1/2 hrs.
I also make meatballs-I use my meatloaf recipe, form it into meatballs and bake them ( about 20 minutes at 350). I put these in meal size portions in zip lock bags and freeze them. Sometimes we eat them with a cream sauce, sometimes with BBQ sauce, sometimes with a sweet sour sauce. Then some go into spaghetti sauce, and others get served as sandwiches with sautéd peppers.