Monday, November 1, 2010

Menu Plan for week of November 1st


Breakfast - Toaster Strudels and Bagels
Lunch-Chinese Take-out
Dinner-Turkey Burgers and Fries


Breakfast - One Eyed Sailors
Lunch - Soup and Crackers
Dinner - Dump Cranberry Chicken (recipe below) Eat a serving and freeze extras), Green Bean Casserole, Corn


Breakfast - Oatmeal and Yogurt
Lunch - Leftovers
Dinner - Lasagna Roll-ups, Salad


Breakfast - Pancakes and Link Sausage
Lunch - Leftovers
Dinner - 15 Bean Soup (recipe below), Super Moist Cornbread (recipe below) (freeze leftover soup)


Breakfast - Quick Crustless Quiche (recipe below), Fruit
Lunch - Leftovers
Dinner - Lil' Cheddar Meatloaves (recipe below), Scalloped Potatoes (recipe below), Broccoli with White Cheddar Sauce (frozen side), Crescent Rolls


Breakfast - French Toast, Turkey Sausage
Lunch - Leftovers
Dinner - Pizza Pasta Casserole (recipe below), Salad, Texas Toast


Breakfast - Toaster Strudels
Lunch - Slow Cooker BBQ Chicken (recipe below), Baked Beans, Creamy Potato Salad (recipe below)
Dinner - Clean Out Refrigerator Night (CORN)

2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

Just pour the ingredients into a bag with chicken, pork or beef. Freeze. When you take the bag out from the freezer you will either dump it into the crockpot or dump it into a baking dish (some can even be dumped into a frying pan and cooked on the stove top if they are cut into chunks). 350 for 20-40 minutes depending on the size of your meat.

15 Bean Soup

* 15 bean soup dried beans package
* 1 can diced tomatoes
* a small onion, sauteed (from freezer)
* chili powder or chili seasoning packet to taste (I used 2 packets)
* ham, if desired (from freezer)

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Drain tomatoes and add tomatoes and seasoning to beans. If using meat (ham is preferable), add now. Cook on Hi for 5 hours or Low for 8-10 hours.

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.

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.
Very tasty. Freezer Friendly. This is a Taste of Home favorite recipe.

Scalloped Potatoes

1 quart potatoes, pared, and sliced
1 t. salt
1/8 t. pepper
2 T flour
1-2T grated onions
2 T butter or margarine
2 c. milk

Wash and pare potatoes; slice thin. Place half of the potatoes in a greased baking dish. Sprinkle with half of the salt, pepper, flour, onion and bits of butter; repeat the process. Add sufficient milk so that it can just be seen between the top slices. Cover and bake in a 350 degree oven about 30 minutes; remove cover and continue baking about 30 minutes or until tender and brown.

*with cheese-prepare as directed above; sprinkle each layer with grated cheese.

Pizza Pasta Casserole**TNT**

2 pounds ground beef
1 large onion -- chopped
2 jars (28 oz. each) spaghetti sauce
1 package (16 oz.) spiral pasta -- cooked and drained
4 cups (16 oz.) shredded mozzarella cheese
8 ounces sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink;
drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 x
9 inch baking pans. Sprinkle with cheese. Arrange pepperoni over the
top. Cover and freeze one casserole for up to 3 months. Bake the second
casserole, uncovered, at 350F for 25-30 minutes or until heated through.
Each casserole serves 8-10. To use frozen casserole: Thaw in the
refrigerator overnight. Bake at 350F for 35-40 minutes or until heated
Per serving: 3984 Calories (kcal); 341g Total Fat; (78% calories from
fat); 200g Protein; 16g Carbohydrate; 951mg Cholesterol; 5247mg Sodium
Food Exchanges: 0 Grain(Starch); 28 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 52 Fat; 0 Other Carbohydrates

NOTES : This was a big hit with everyone, from the 9 year old to her
visiting 70-something grandmother! They licked the casserole clean. The
frozen casserole took longer to cook than the recipe says. Even though I
thawed it overnight, it was still frozen at dinnertime. I cooked it for
about 30 minutes, then covered with foil and cooked another 20 min. I
used boiled hamburger/onion mix rather than browning the ground bbeef in
a pan.

Slow Cooker BBQ Chicken

Serves 6


* 4 chicken breasts - can be frozen
* 2 cups ketchup
* 4 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon vinegar
* ½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.

Creamy Potato Salad

6 medium boiling potatoes (about 2 lb.)
1 ½ cup mayonnaise
1 T white vinegar
1 T mustard
1 t. salt
¼ t. pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (½ cup)
4 hard cooked eggs, chopped

Cook potatoes; cool slightly. Cut potatoes into cubes. Mix mayo, vinegar, mustard, salt and pepper in large bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Cover and refrigerate any remaining leftovers.

Quick Crustless Quiche

3 eggs
1 1/2 cups milk
1/2 cup biscuit/baking mix
1/2 cup butter or margarine, melted
1 cup cooked ham, diced
1 cup shredded Swiss cheese
1 -2 diced green onion, green tops only

In a mixing bowl, combine the first four ingredients. Beat on low speed for 3 minutes or until blended. Transfer 2/3 the mixture to a greased 9-in. pie plate. Sprinkle with ham, cheese, and green onion; pour remaining 1/3 of batter over the ham, etc. Be careful because the pie plate will be very full. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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