Saturday, September 18, 2010

Menu for week of September 20th




We went out of town last week for a little get away. We didn't go far. We stayed right here in Tennessee. But we always find fun things to do. It's nice to get away and not drive all day to get there and drive all day to get back home. That's what I think anyway. How about you?

We had a nice restful week away except for the last day when hubby had the car all loaded up when he discovered his drivers side rear tire was flat! This is two flats in two weeks. My car surprised him with one earlier. Weird, huh? Fortunately we have AAA and they came out and put his spare on for him. It needed air, which they fixed, and then we were on our way. It's always nice to get back home.

Here is what I plan on feeding my family starting on Monday.

Monday, September 20

B-Cereal and Milk
S-Sliced Apples/Banana
L-Leftovers or Sammies and Carrots and Dip
D-White Chicken Chili, Dad's Mexican Cornbread
(We will eat one meal of this and put the other in a freezer bag for another meal)


White Chicken Chili

3 lbs Chicken Breast (seasoned and grilled)
1 1/2 cups chopped onions (pre-sauteed)
1 large chopped green pepper (pre-sauteed)
2 cloves garlic
6 cans navy beans
1 can chopped green chiles
4 tsp. ground cumin
2 tbsp. chili powder
5 or 6 cans chicken broth
1 16 oz bag frozen white corn
2 cups of shredded Monterey Jack cheese

Cut chicken into bite sized pieces. In a large stock pot, combine all ingredients, and cook at least 30-45 minutes.

Freezing Instructions:
Double line two large cereal boxes with gallon size baggies. Ladle in cooled chili. Seal 1st bag well and tuck in label and directions. Seal 2nd bag well. Place one cup cheese in a sandwich bag and insert in each box.

Serving Day Instructions:
Thaw chili in refrigerator over night. Warm on medium heat on stove top. Serve with chopped green onion, cheese and hot sauce (if desired). This chili goes well with cornbread or tortilla chips.

Dad's Mexican Cornbread

2 cups self rising meal
1 cup self rising flour
3 beaten eggs
1 cup creamed corn
2/3 cup oil
1 cup buttermilk
1 large jalepeno, chopped
½ green pepper, chopped
1 t. salt
1 c. shredded mild Cheddar cheese

Mix all ingredients except cheese. Pour ½ of batter in greased and floured pan. Sprinkle half the cheese and add remaining batter and top with rest of cheese. Press in cheese lightly with spoon. Bake 375 degrees 45 minutes. Use 10 inch iron skillet or 14X9X2 inch pan. 8 servings.

6:30 Team Meeting@Hub



Tuesday, September 21

B-One Eyed Sailors, Bacon, Juice
S-Sliced Apple/Banana
L-PB&J, Fruit
D-Chinese a la Kent

6:30 Community Group – Brownies, Coffee

Wednesday, September 22

B-Pancakes and Turkey Sausage
S-Sliced Apple/Banana
L-Leftover Chili and Cornbread
D-Church or Turkey Burgers and Fries

6:30 Awana/New Life Class

Thursday, September 23

B-Oatmeal and Raisins
S-Sliced Apple/Banana
L-Grilled Cheese and Tomato Soup
D-Fish and Chips (for Robyn and Robert)

LNO (Ladies Night Out) with a tailgating theme so taking Creamsicle Cake to represent the Vols. Go Big Orange!

Creamsicle Cake

1 Duncan Hine's orange cake mix
2 small boxes orange jello
1 (8 oz.) cream cheese, softened
1 small instant vanilla pudding mix
1 c. milk
1 tsp. vanilla
8 oz. cool whip, thawed

Bake cake as directed in 9x13 pan. When done, use meat fork and poke holes. Let cool. Mix 1 box of the jello with 1 c. hot water and 1 c. cold water. Pour over cake. Refrigerate 2-3 hours. Beat cream cheese until creamy. Add remaining box of jello (dry), instant pudding mix, milk and vanilla. Beat well. Fold in cool whip. Spread on cake. Keep refrigerated.

Friday, September 24

B-Cereal and Milk
S-Sliced Apple/Banana
L-Egg Salad Sammies, Carrots and Dip
D-Jody's Chicken and Noodles, Steamed Veggies, Mayo Rolls
(eating one meal and freezing another)

Jody's Chicken and Noodles (freezer friendly)

12 oz. extra wide egg noodles
3 cans cream of chicken soup
5 cups cooked chicken, diced
8 oz. chicken broth, only needed if freezing-not if just eating

Prep noodles apd. In stockpot, mix chicken and soup on medium heat until heated through. Add noodles and mix well. Serve.

Freezing directions: Do not heat chicken and soup. Instead, mix together adding 8 oz. chicken broth. Place in gallon freezer bags and freeze.

To serve: Thaw, heat on stovetop or put in slow cooker until heated through. 4-6 servings.


Saturday, September 25

B-Freezer Biscuits, Eggs and Ham, Juice
L-Leftovers or Turkey Hot Dogs and Chips
D-Cavatini, Salad, Garlic Bread
(eating one meal and freezing another)


Cavatini

This will make enough for two meals.

4 cups of different sized pasta - such as 1 cup macaroni, 1 cup shells, etc..
2 lbs ground round, browned
1/2 lb pepperoni
2 medium onions, finely chopped and pre-sauteed
2 small green peepers, finely chopped and pre-sauteed
1 large can mushrooms, drained
2 quarts of spaghetti sauce (that you made earlier)
2 cups mozzarella cheese

Boil all pasta together - a little less time than package directs because you will freeze it. While water is boiling, cut pepperoni into Fourths and microwave for 30 seconds. Stir and microwave for another 30 seconds. Mix together, meats, onions, pepper, mushrooms and sauce. When pasta is ready, drain and mix with meat mixture. Divide mixture between 2 9X13 pans. Sprinkle about a cup of cheese over each, pushing a little into the mixture.

Freezing instructions - when cool, wrap with plastic wrap, foil, and label or attach directions.

Serving Day Instructions - Thaw overnight in refrigerator. Remove Plastic Wrap. Tent Foil and bake at 350 degrees for 30 minutes.



Sunday, September 26

B-Butterscotch Banana Bread, Fruit, Coffee

Butterscotch Banana Bread (I made them muffins)

¼ cup canola oil
1 cup dark brown sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla extract
1 ¾ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
¼ cup skim milk
½ c. butterscotch chips

Preheat the oven to 350 degrees. Coat a non-stick 9 x 5 x 3 inch loaf pan (or a muffin tin) with non-stick cooking spray.

In a large bowl, beat together the oil and brown sugar. Add the eggs, bananas, and vanilla, stirring well.

In another bowl, combine the flour, baking soda, baking powder and cinnamon. Gradually combine the dry ingredients and the milk with the with the banana mixture, stirring only until combined.

Pour batter into the prepared loaf pan and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. (I cooked the muffins for 18 minutes.)

L-Lovely Leftovers
D-CORN (Clean Out Refrigerator Night)

That's my week. Go to orgjunkie.com to see what everyone else is eating this week.

Pam

2 comments:

Sherry @ Lamp Unto My Feet said...

Ooh, yummy looking recipes especially the chicken and noodles! What a yummy comfort food!


Have a great week!
Sherry

amanda said...

Butterscotch banana bread sounds delicious! Thanks for sharing. Looks like you have a great week lined up.