Menu for week of May 17th

I must go to the grocery store, I must, I must!

Here are my plans for this week including all three meals and any new recipes I haven't posted here before. Hey, where's the fruit? I must add more fruit to our diet again. Hmmmm....

Monday:

Breakfast-Muffin and Yogurt (muffins get baked and frozen for quick breakfasts)
Lunch-Leftovers from the weekend
Dinner-Grilled Smoked Turkey Sausage with Onions and Green Peppers, Macaroni and Cheese, Salad

Tuesday:

Breakfast-Oatmeal and Yogurt
Lunch-Sammies
Dinner-Crockpot White Beans and Ham (gonna use up that ham hock in the freezer!)
Super-Moist Cornbread (recipes below)

Wednesday:

Breakfast-Pancakes and Link Sausage
Lunch-Leftovers
Dinner-Weight Watchers Chicken Pie (it's really good) and more Salad :) (recipe below)

Thursday:

Breakfast-Scrambled Eggs. Bacon, Coffee Cake
Lunch-Leftovers or Sammies or Soup
Dinner-Santa Fe Pizza (another WW recipe that is really good), Veggies and Dip and Chips and Salsa (pizza recipe below)

Friday:

Breakfast-Muffins, Fruit
Lunch-Any leftovers to be found
Dinner-Hamburger Helper using ground chicken or turkey, Green Veggie and Roll

Saturday:

Breakfast-Oven Baked Denver Omelet (recipe below), Biscuits or Toast, Orange Juice
Lunch-Easy Chicken Vegetable Soup (recipe below) and Grilled Cheese
Dinner-Chicken Packets(recipe below), Squash Casserole (recipe below), and Broccoli Salad (recipe below)

Sunday:

Breakfast-Oatmeal, Yogurt
Lunch-Polish Sausage Meal (recipe below), Cornbread (leftovers that were frozen on Tuesday)
Dinner-Whatever you can find! Maybe Breaded Chicken Tenders and Tots from the freezer!

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 like to soak my beans overnight, rinse and add fresh water)

Super-Moist Cornbread

2 c. S.R. Cornmeal
2 c. buttermilk
1 large egg
1 T sugar
1/3 c. butter

Stir together first 4 ingredients in a large bowl. Melt butter in 8 inch cast-iron skillet in a 425 degree oven 5 min. Tilt skillet to coat evenly with butter. Pour cornbread batter into the buttered skillet. Bake at 425 deg. For 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.

Weight Watcher Chicken Pot Pie

2 cans reduced fat cream of chicken soup
2 cups cooked, cubed chicken breast
1 cup lightly cooked carrots
1 cup frozen peas
1 can mushrooms, drained
1 tube crescent rolls (reduced fat)

Mix soup, chicken and vegetables. Place in oblong dish. Top with rolls. Serves 6. 4 pts. each. Bake 350 degrees for 30 min.


Santa Fe Pizza

8 oz. reduced fat crescent rolls
2 t. cornmeal
8 oz. lean ground beef or turkey (I use turkey or chicken)
15 oz. can stewed tomatoes, coarsely chopped and drained (I use diced and not stewed)
1 c. frozen corn, drained
¼ c. chunky salsa
16 oz. can red kidney beans, rinsed and drained
1 T chili seasoning
¾ c. shredded reduced fat Cheddar cheese

Preheat oven to 350 degrees. Pat rolls into an ungreased 10 X 15 rimmed baking sheet (I used a pizza pan). Gently press rolls to cover bottom of pan, sealing perforations. Lightly spray crust with butter Pam. Sprinkle dry cornmeal evenly over top. Bake 8-10 minutes. Place pan on wire rack to cool. Meanwhile, brown meat in large skillet sprayed with Pam. Add drained tomatoes, corn, salsa and kidney beans. Mix well to combine. Stir in chili seasoning. Spoon mixture over partially cooked crust. Top with cheese. Bake 10 – 12 minutes. May also top with sour cream when serving.8 servings.
This is a Weight Watchers recipe that is delicious and different. 5 pt. each serving, 237 calories, 9 g. fat, 3 g. fiber.

Oven Baked Denver Omelete (TOH Oct/Nov 98)

8 eggs
½ c. half and half
1 c. shredded cheddar cheese
1 c. finely chopped fully cooked ham
¼ c. finely chopped green pepper
¼ c. finely chopped onion

In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper, and onion. Pour into a greased 9 inch square pan. Bake at 400 for 25 minutes or until golden brown. Yield: 4-6 servings.

Easy Chicken Vegetable Soup

3 cans (14 ½ oz. each) fat free chicken broth
½ t. dried thyme leaves, crushed
¼ t. garlic powder or 2 cloves garlic, minced
2 c. frozen whole kernel corn
2 c. frozen cut green beans
1 cup cut-up canned tomatoes
1 stalk celery, chopped
2 cups cubed cooked chicken or turkey
In large saucepan mix broth, thyme, garlic powder, corn, beans, tomatoes and celery. Over medium-high heat, bring to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Add chicken and heat through.
Makes 6 servings. 166 calories each, 2 g. fat, 27 protein, 3 fiber, 575 sodium, 19 carbs, 3 ww points

Chicken Packets

Ingredients for Cooking Day:
* 2 cups cooked chopped chicken
* 1 -3 oz. packet cream cheese
* 1 Tbsp. chopped chives
* 2 Tbsp. milk
* salt to taste
Ingredients for Serving Day:
* 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)
* 2 -8oz. package refrigerated crescent rolls.
* 1/4 cup melted margarine.
Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt. Freeze in freezer bag.
Directions for Serving Day: Thaw chicken mixture. Preheat oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place 1/4 c. filling on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons. Bake 20 minutes until golden brown.

Squash Casserole

2 pounds yellow squash, sliced
½ onion, chopped
3 eggs
1 pack or tube Ritz crackers, crushed
½ cup milk
2 c. shredded Cheddar cheese
salt, pepper to taste
½ stick margarine

Cook squash and onion until tender. Drain. Mix squash with remaining ingredients except margarine. Spoon into greased casserole; dot with margarine pieces. Bake 350 degrees about 30 minutes, until light browned.

Bodacious Broccoli Salad
8 slices bacon
2 bunches broccoli, chopped
1 ½ cups shredded sharp Cheddar cheese
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1/2 to 3/4 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in a deep skillet and cook over medium high heat until evenly browned. Cool and crumble.
In a large bowl, combine the broccoli, cheese, bacon and onion.
Prepare the dressing by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Add the dressing to the salad, and mix well. Cover and refrigerate until ready to serve.