Monday, April 25, 2011

Menu for the week of April 25th

It's the last week of April. I can hardly believe it. We have so much to do around here and so little time, it seems. I hope all of you had a blessed Easter weekend and didn't eat too many eggs or chocolate!

Here is my menu for this week:

Monday: Favorite Beans and Rice (This is a frugal and simple recipe that my family loves and we eat quite often. It is good topped with a little grated cheddar and sour cream. You can find the recipe in my recipe section)

Tuesday: Chef Salad (this is a good way to use up leftover Easter Ham)

Wednesday: All In One Quiche (If I still have some Easter ham, I will put that in this), Fruit Salad


1 1/2 c. milk
1/2 c. Bisquick mix
3/4 stick butter
3 eggs
Pinch salt
1 c. diced bacon, ham, turkey, chicken, or shrimp
2 green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. grated sharp Cheddar cheese

Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.

Thursday: Grilled Chicken Kabobs, Tossed Salad, Fresh Corn on the Cob

Friday: Asparagus and Ham Casserole (the first time I made this I used instant brown rice and it was good), Cantaloupe

Asparagus & Ham Casserole

1 lb fresh asparagus, cut into 1 pieces
2 cup cubed fully cooked ham
3 cup cooked rice
1 cup diced celery
1 1/2 teaspoon lemon pepper
10 3/4 oz can condensed cream of chicken soup; , undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1 tablespoon butter or margarine
1/2 cup bread crumbs

Place asparagus in a large saucepan with enough water to cover. Cook until crisp-tender. Drain well. In a greased 2 1/2 quart casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix
soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan. Add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350ยบ F for 35 minutes. Yield: 6 servings

Saturday: Chicken Helper (last box of this in my pantry-yay!), Asian Veggies, Egg Rolls (from the freezer)

Sunday: Crock Pot Cranberry Dump Chicken, Mashed Sweet Potatoes, Green Veggie, Rolls

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