Monday, January 31, 2011

Monday, January 31st

B-Eggs, Fried Bologna, Biscuits
L-Sammies and Carrot Sticks or Apple Slices
D-Favorite Beans and Rice

Tuesday, February 1st

B-Oatmeal with Raisins
L-Leftovers or Sammies with Carrot Sticks and Apple Slices
D-Chicken Stir-Fry, Rice, Asian Veggies, Egg Rolls from the freezer

Chicken Stir Fry
Makes 4 servings
¾ cup Catalina French Dressing
¼ cup soy sauce
½ tsp. garlic powder

1. Heat ingredients in skillet.
2. Stir in one pound boneless/skinless chicken breast, cubed.
Cook 8 minutes or until chicken is done.
3. Add 16 oz. frozen mixed vegetables. Stir until cooked.
Serve over rice.
Nutrition Information
¼ of recipe (1¼ cup chicken and vegetable) = 245 calories, 2.5 gm fat, 1 gm saturated fat, 65 mg cholesterol, 24 gm protein, 30 gm carbohydrate, 2 gm fiber, 495 mg sodium.
3 very lean meat, 1 carbohydrate choice (or starch), 2 vegetables.

Wednesday, February 2nd

B-Blueberry Muffins (using frozen blueberries), Sliced Oranges
L-FM-Hearty Fiesta Soup with Crackers
D-Breaded Fish Fillets from the freezer, Roasted Potatoes (either fresh or frozen), Macaroni and Cheese

Thursday, February 3rd

B-One Eyed Sailors, Bacon, Fruit
D-Casserole Espanol ( I have everything to make this already), Mexi-Corn

Casserole Espanol

1 lb. mild sausage
½ c. chopped onion
1 clove garlic, minced
Two 15 oz. cans chili beans
1 egg
2/3 c. milk
2 ½ T water
½ t. chili powder (divided in half)
12 oz. Jiffy mix

Brown sausage in large skillet. Remove and set aside. Pour off all but 1 T fat. Add garlic and onion; sauté until tender. Stir in beans, sausage, water, ½ the chili powder. Pour into 2 qt. casserole. Combine muffin mix, milk, egg and remaining chili powder. Spoon around top edge of casserole. Bake 350 degrees for 40 minutes.

Friday, February 4

B-Whole Wheat Toast with Peanut Butter, Banana
D-Sloppy Joes made with Ground Chicken, Fries, Carrot sticks and Homemade Dip using Pampered Chef dip mix from my pantry

Saturday, February 5

B-Pancakes with Link Sausages
L-Sammies with sliced apple
D-Crock Pot White Beans and Ham (use ham bone from freezer), Cornbread


Comments: This is a good way to use up your leftover Holiday Ham

1 (16oz) package Great Northern White Beans
2 cups cubed ham (I used leftover ham) OR use 1 ham hock
8 cups water
1 carrot, chopped
1/2 cup chopped onion
2 celery stalks, chopped
1 teaspoons salt or to your taste
Fresh Ground Pepper

Wash beans and the place in crockpot with all ingredients. Cook on high 4-5 hours.

Sunday, February 6

B-Cereal and Whole Wheat Toast
L-Freezer Meal-Magnificent Casserole and Salad
D-C.O.R.N. (Clean Out the Refrigerator Night)

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