Sunday, December 12, 2010

Menu for week of December 13th

Monday, December 13

B-Cereal and Toast
D-Hearty Bean Soup and cornbread

Hearty Fiesta Bean Soup

1 - 15 oz can chicken or vegetable broth
1 - 16 oz can fat-free refried beans
1 - 15 oz can black beans, drained and rinsed
1 - 15.25 oz can corn, drained and rinsed
1 - 10 oz can tomatoes and chilies

Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.
Add the rest of the ingredients and heat, while stirring until the soup is boiling.
Serve with a variety of toppings: fresh cilantro, shredded cheese, light sour cream, or Tabasco.

Tuesday, December 14

D-Freezer Meal-Pizza Pasta Casserole, Salad

Wednesday, December 15

B-Blueberry Oat Muffins
L-Sammies, Veggies and Dip
D-Turkey Burgers and Fries

Thursday, December 16

B-French Toast and Sausage
L-Soup, Cheese and Crackers
D-Mr. Food's Chicken Kiev, Mashed Potatoes, Broccoli and White Cheddar Sauce

Mr. Food's Chicken Kiev

6 boneless, skinless chicken breasts
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon chives
3 tablespoons bread crumbs
Salt, to taste

Flatten the chicken breast pieces inside a plastic bag by pounding. Sprinkle with garlic powder, parsley and chives. Place a pat of butter onto the center of each breast and roll up. Stuff each rolled up breast into a greased muffin tin with the sides neatly tucked into the tin. Sprinkle with salt and bread crumbs. Bake in a 350 degree oven for 20 to 25 minutes. (edited to add that it takes these breasts much longer to cook. I cooked mine, fresh, for 30 minutes and they still needed a lot more time. So check your oven and allow for extra baking time. The breasts were large but I did pound them out but once rolled up and put in the muffin tins, they are very dense. So just remember to allow for that.)

TO FREEZE: Just freeze the chicken in the muffin tin, then pop them out after frozen and into a Ziplock bag. Label, date, seal, and freeze. When ready to cook, put them back into the muffin tins.

TO SERVE: Defrost and continue with the above directions.

Friday, December 17

L-Freezer Pizza, Veggies and Dip
D-Cowboy Bake and Salad

Cowboy Bake

1 medium onion, chopped
1 clove garlic, chopped
2 T olive oil
1 lb chicken breast, cubed
1 10.oz can tomatoes
1 C frozen corn kernels
pinch of chili powder
1/2 tsp salt
1 C of your favorite cheese, grated.

For topping:

1 8.5oz package of corn muffin mix

Preheat oven to 350. Coat a 9 inch pie pan with cooking spray. In a large skillet, saute onion and garlic for 2 minutes in oil.

Add chicken and brown, then add tomatoes, corn, chili powder and salt. Cook 10 minutes, stirring occasionally. Pour into the pie pan.

If serving, same day:

Top with grated cheese. In a mixing bowl, prepare muffin mix according to package. Spread evenly over chicken mixture and bake for 30 minutes.

If freezing:

Reserve cheese in sandwich bag and do not mix corn muffin mix until the day you serve. Label, freeze with baggy of cheese. To serve, thaw, top with mix and cheese and bake at 350 for 30 minutes.

Saturday, December 18

B-Omelets, Biscuits
D-Freezer Meal- Dump Cranberry Chicken, Green Bean Casserole, Mashed Sweet Potatoes

Sunday, December 19

B-Coffee Cake
L-Tacos (using ground chicken)

1 comment:

Miz Helen said...

Your menu looks very good. We would really like your Bean Soup. I really enjoyed your music. Thank you for sharing and have a great week!