Sunday, October 17, 2010

Menu for week of October 18th

Monday, 10/18

Breakfast – English Muffins, Jam
Lunch – Grilled Cheese, Grapes
Dinner – Potato Soup, Spinach Salad

Tuesday, 10/19

Breakfast – Pancakes and Sausage
Lunch – Leftovers
Dinner – Sloppy Joes, French Fries, Grapes

Wednesday, 10/20

Breakfast-Chocolate Chip Pumpkin Bread


1 c packed brown sugar
1 c sugar
2/3 c butter or margarine, softened
3 eggs
2 1/2 c all purpose flour
1 1/2 c canned pumpkin
1/2 c water
2 t baking soda
1 t ground cinnamon
1 t salt
1/2 t ground cloves
2 c semisweet chocolate chips, 12 ounces
In a mixing bowl cream sugars, butter and eggs. Add flour, pumpkin, water and baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into four greased and floured 6x3 inch loaf pans. Bake at 350 for 45 minutes.

Lunch – Leftovers or Soup
Dinner – Lasagna Roll-ups (didn't get to this one last week), Salad, Garlic Bread

Thursday, 10/21

Breakfast – One Eyed Sailors, Turkey Bacon
Lunch – Sammies or Leftovers
Dinner – Lil'Cheddar Meatloaves (freeze extras for another meal), Green Veggie, Rice Pilaf

Little Cheddar Meat Loaves

1 egg
¼ cup milk
4 oz. shredded Cheddar cheese
½ cup quick cooking oats
½ cup chopped onion
1 t. salt
1 lb. lean ground beef (I use ground chicken)
2/3 cup ketchup
½ cup packed brown sugar
1 ½ t. mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add the beef and mix well. Shape into 8 loaves; place in greased 13X9X3 in. dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered 350 degrees for 45 minutes.

Friday, 10/22

Breakfast – Oatmeal and Yogurt
Lunch- Hot Pockets, Carrots and Dip
Dinner – Taco Casserole (freeze one casserole), Salad or Green Veggie

Taco Casserole – Double this recipe

* 1 pkg (14-oz) Mac and cheese deluxe
* 1 lb ground beef (I use ground chicken)
* 1 pkg taco mix
* ¾ water
* ¾ cup sour cream
* 1 ½ c shredded cheese
* 1 c salsa

Preheat oven to 400-degrees. Make noodles according package directions. Brown ground beef. Drain and rinse. Add water and taco mix. Simmer according to package directions. Drain noodles. Add cheese sauce and sour cream. Mix well. Layer in a grease casserole, ½ noodles, meat, 1 c cheese, rest of noodles, salsa. Bake covered for 15 minutes remove cover add cheese and bake 5 minutes more

Frozen directions: Thaw completely in refrigerator and bake at 350-degrees for 45 minutes adding cheese the last 5 minutes. Or cook in microwave for 15 minutes, stir add cheese and cook for 2 minutes more.

Saturday, 10/23

Breakfast – French Toast, Link Sausage
Lunch – Hot Dogs, Chips, Veggies and Dip
Dinner – Baked Ziti (freeze one casserole), Salad, Garlic Bread

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef (I use ground chicken)
2 (26 ounce) jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. (I use two square dishes and bake one and freeze the other). Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. Freezes well, cover with saran wrap then foil. Thaw in refrigerator.

Sunday, 10/24

Breakfast – Toaster Strudel, Yogurt
Lunch – Hot Pockets, Veggies and Dip

Dinner– Ranch House Crock Pot Pork Chops, Parmesan Mashed Potatoes, Brussels Sprouts, Rolls

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

That's my plan and I'm stickin' to it!

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