Sunday, May 2, 2010
Menu for week of May 3rd.
Breakfasts will consist of smoothies, muffins, pancakes and sausage, breakfast pizza, etc.
Lunch is usually leftovers or sammies.
Monday: Cheddar Turkey Bake (making extras to freeze) recipe below, Tossed Salad
Tuesday: Cream Cheese Chicken Casserole (making extras to freeze) recipe below , Roasted Asparagus
Wednesday: Chicken Burgers, Chips, Watermelon
Thursday: Lil' Cheddar Meat Loaves, Green Beans with New Potatoes, Salad
Friday: Chicken Chow Mien , Egg Rolls, Brown Rice
Saturday: Ham, Brussels Sprouts, Macaroni and Cheese, Deviled Eggs, Rolls
Sunday: Pizza Casserole (make extra to freeze)recipe below, Salad, Garlic Cheddar Biscuits
Cheddar Turkey Bake
Yield: 2 casseroles (4-6 servings each)
If you prefer, you can use chicken for the turkey and corn instead of peas.
2 cups chicken broth
2 cups water
4 tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey or chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter flavored crackers (about 60 crackers)
6 TBSP butter or margarine, melted
In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide rice betweem two greased 9-inch square baking dishes. Sprinkle each with peas and turkey.
In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. Cover and freeze for up to 3 months.
If you want to eat one immediately: Bake, uncovered at 350 degrees F for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered at 350 degrees F for 70 minutes until heated through.
Cream Cheese Chicken Casserole
2 boneless, skinless chicken breasts, cooked
3 cups cooked rice
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1 med Onion -- chopped
2 tablespoons butter-- to cook onion
couple shakes of garlic powder
Cook onion in butter. Add soup, salad dressing, salt, pepper and garlic to a sauce pan. Heat to simmer point. Cube cream cheese and add to soup mixture. Stir until cheese is melted. Add rice and cubed, cooked chicken. Mix thoroughly. Pour into a 9x9 pan. There's some left over for lunch the next day! Sprinkle with parsley for color, if you like. I put this in the freezer. Thaw and bake at 350 about 30 minutes, or until heated through.
Okay, I made this and I should have followed the directions and used the reduced salt dressing mix. Hubby couldn't find that at the store. Next time I will just omit the salt and then it should be less salty. Very tasty though and I would make again.
2 pounds ground beef (I use ground turkey or chicken)
2 onions -- chopped
48 oz spaghetti sauce
1 1/2 tsp salt
1/4 teaspoon pepper
2 teaspoons italian seasonings
10 oz spiral macaroni
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Brown and drain ground beef. Cook and drain pasta. Combine all ingredients in a large bowl. Mix well. Place in large casserole pan or 2 8x8 pans. Sprinkle
with Parmesan cheese and bake at 350 for 30 minutes.