Menu for week of January 10th

Here is my plan for this week. Expecting snow tomorrow but I have everything I need to get me through the next week's menu and then some. For more menu ideas go to

Monday, January 10th

B-Cereal and Milk, Toast

L-Leftovers

D-Magnificient Casserole, Salad

Magnificent Casserole

2 pounds Lean Ground Beef (I will use ground chicken)
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Serves 8 (I will make one 8x8 casserole and freeze one 8x8 casserole)

Tuesday, January 11

B-Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

2/3 c Peanut butter, chunky or smooth
2 tb Butter; melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips

Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.

Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

L-Leftovers

D-Home Made Pizza, Veggies and Dip

Wednesday, January 12

B-Eggs, Bacon, Biscuits

L-PB&J Sammies and Sliced Apples

D-Favorite Beans and Rice and Cornbread (a really tasty vegetarian meal)


Favorite Beans and Rice

Vegetable oil
1 cup chopped onion
2 cups cooked red beans (or 1 can)
2 cups black beans (or 1 can)
1 can diced tomatoes with garlic and onion
1 tsp fresh minced garlic
1 cup frozen corn
1/2 tsp chili powder (use up to 1 tsp if using a mild chili powder)
1/2 tsp ground cumin

Heat oil in a large skillet over medium heat. Cook onion to soften and add garlic, being careful not to let garlic burn. Add beans (drained) to skillet. Add tomatoes, corn, chili powder and cumin to skillet. Heat through, lower heat to simmer. Serve over hot rice. Sprinkle with shredded cheese if you wish.

Tips:

If you have the time to let this this simmer a while the better the flavors will blend.This amount will feed a family of 4 for two meals, so I cook once, and eat twice.

Thursday, January 13

B-Oatmeal, Toast or Biscuits with Jam

L-Leftovers

D-Frank and Cheese Casserole (double recipe for leftovers), Corn on the Cob, Rolls

Frank and Cheese Casserole

8 oz. macaroni
2 c. shredded Cheddar cheese(can use reduced fat)
1 cup milk
½ c. finely chopped onion
4 or 5 frankfurters, thinly sliced (can used reduced fat) (I use turkey or chicken franks)
1 t. salt
¼ t. black pepper
1 T margarine
paprika

Cook macaroni, drain and rinse. Put all ingredients except margarine and paprika into greased 2 qt. casserole. Mix well. Dot with margarine and sprinkle with paprika. Bake 350 degrees 45 minutes. Serves 4.

Friday, January 14

B-Pancakes and Sausage

L-Leftovers

D-Fettucine,(with some shrimp for hubby and daughter) Salad or Green Veggie (have a freezer full), Garlic Bread

Fettucini

8 oz. pkg. fettucine or egg noodles
8 oz. cream cheese
½ lb. butter
½ c. noodle cooking water
½ t. salt
¼ t. pepper
½ T sugar
½ c. Parmesan or Romano cheese, grated

Cook noodles. While cooking melt cream cheese and butter over low flame. Drain noodles and add ½ c. of the hot water to the cream cheese mixture. Add salt and pepper and sugar to the sauce. Toss the noodles in serving dish. Top with grated cheese. 6 servings.

Saturday, January 15

B-Muffins (probably those from earlier in the week that I put in the freezer before the family ate them all up)

L-Soup and Grilled Cheese Quesas

D-Dutch Meat Loaf, Green Bean Casserole, Glazed Carrots, Rolls

Glazed Carrots

8 medium carrots
5 Tablespoons butter or margarine, melted
2 Tablespoons brown sugar
1 Tablespoon honey

Cook carrots til tender. In a bowl mix ingredients then pour over carrots.

Dutch Meat Loaf

1 ½ lb. lean ground beef (I will use ground chicken)
1 medium onion, chopped
1 egg
¼ t. pepper
1 c. fresh bread crumbs
8 oz. tomato sauce
1 ½ t. salt

Sauce: 2 T sugar
¾ c. water
½ can tomato sauce
2 T mustard
1 T vinegar

Lightly mix beef, bread crumbs, onions, ½ can tomato sauce, egg, salt and pepper. Shape into loaf in shallow pan. Cover with sauce. Bake 350 deg. 1 ½ hr. Baste loaf several times. Serves 6. This is a tasty meat loaf.

Sunday, January 16

B-Coffee Cake (this is an old Bisquick recipe and very tasty)

L-CP Chicken and Mushroom Gravy, Mashed Potatoes, Corn, Rolls


Crockpot Chicken and Mushroom Gravy

8 chicken thighs, skinned
1/4 c. white cooking wine
1 can cream of mushroom or cream of chicken soup
4 oz. can mushroom stems and pieces, drained
1 t. salt
1/4 t. pepper

Place chicken pieces in crockpot. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours.

D-C.O.R.N. (Clean Out Refrigerator Night)