Monday, May 24, 2010

Menu for Week of May 24th

I had a menu already planned out for this week but have to change it as I didn't fix everything I had planned last week. So some items may look familiar.


Breakfast-Oatmeal and Yogurt
Lunch-Grilled Cheese, Grapes
Dinner-Crock Pot White Beans and Ham, Super-Moist Cornbread, Banana Pudding Cake (recipe below)


Breakfast-Coffee Cake, Fruit Salad
Lunch-Easy Chicken Vegetable Soup, Cheese and Crackers
Dinner-Chicken Packets, Squash Casserole and Broccoli Salad


Breakfast-Oatmeal and Yogurt
Dinner-Polish Sausage Meal, Leftover Cornbread


Breakfast-Pancakes and Sausage
Dinner-Grilled Chicken Burgers, Chips, Fruit


Breakfast-Oven Baked Denver Omelet, Toast
Dinner-Spaghetti with Turkey Meatballs, Salad, Garlic Bread


Breakfast- Muffins and Yogurt
Lunch-Leftovers or Sammies
Dinner-C's Sausage Casserole, Green Beans, Fried Okra


Breakfast-Toast with Peanut Butter
Lunch-Marinated Garlic Italian Chicken (recipe below), Spaghetti Salad (recipe below), Deviled Eggs
Dinner-Leftover Buffet

Banana Pudding Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix (I used SF/FF Banana Cream)
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners` sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)

1 Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3 Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 To make glaze: In a small bowl, combine confectioners` sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

This is a very moist cake. I didn't make the glaze and opted to just sprinkle the top with powdered sugar. Hubby went nuts for this so I am making it again this week.

Marinated Italian Garlic Chicken

½ cup Miracle Whip
½ cup Kraft House Italian dressing
¼ teaspoon garlic powder
1/8 teaspoon ground red pepper
4 chicken breast halves (@ 2 lb.) skin removed

Mix dressing and seasonings. Pour dressing mixture over chicken. Cover, refrigerate 20 minutes. Drain. Place chicken on grill over medium-hot coals or greased rack of broiler pan. Grill or broil 10-12 min. on each side or until tender. 4 servings.

Spaghetti Salad
16 oz. spaghetti, cooked and drained
1 medium red onion, finely chopped
4 green onions, finely chopped
1 cup prepared Italian dressing
2 tomatoes, peeled and diced
1 cucumber, scored and diced
2 T salad seasoning

In a large bowl combine the spaghetti, red onion, green onions and salad dressing, tossing gently. Cover and chill overnight. Just before serving, add the tomatoes, cucumber, and salad seasoning. 10 servings.

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