Sunday, July 3, 2011
Menu for week of July 4th
Happy 4th of July. We are celebrating today out at the Lake House! whoo hoo!
I am so glad my first year of homeschooling is over. We do feel like it was a success and are looking forward to starting 7th grade with dd on August 15th. In the mean time it is project "let's get out of this house" in full force. Yes, we are procrastinators. Same story, different day. Anywho...
Here is what I plan on cooking for my family this week:
Monday: Spending the day out at Aunt Pat's lake house and I am taking my Red Velvet Cookies but I am going to make them more festive by rolling the cream filled sides in red white and blue sprinkles! Yum.
Tuesday: Beans and Sausage (this recipe calls for red beans but I have Great Northern Beans in the pantry and I am going to use those), Fried Cornbread (leftover from last week and frozen) and maybe if we are lucky some leftover Red Velvet Cookies.
RED BEANS & SAUSAGE
2 garlic cloves, minced
1 med. diced green pepper
1 med. chopped onion
1 T. oil
2 cans kidney beans, rinse & drained
1 lb. smoked sausage (turkey), sliced
3/4 c. water
1 t. Cajun seasoning
1/8 t. hot pepper sauce
hot cooked rice
In a saucepan, sauté garlic, green pepper & onion in oil until tender, about 5 min.
Add the next five ingredients, bring to a boil Reduce heat; cook for 5 - 7 min. or until the sausage is heated through. Serve over rice if desired
Wednesday: Ranch Chicken (new recipe but sounds easy and yummy), Skillet Beans (it's made with pork and beans which I also have in my pantry), Deviled Eggs and Sliced Watermelon.
4 boneless skinless chicken breast halves (about 1 lb.)
¼ c. ranch dressing
1/3 c. seasoned dry bread crumbs
2 T olive or vegetable oil
Dip chicken in dressing, then coat with bread crumbs. Heat oil in 10 inch skillet over medium-high heat. Cook chicken in oil 12-15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
3 slices bacon, cut into 1 inch pieces
1 medium onion, chopped (about ½ cup)
2 -16 oz. cans pork and beans
¼ c. chili sauce
1 t. prepared mustard
Cook and stir bacon and onion in 10 inch skillet until bacon is crisp. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until liquid is absorbed. 15-20 minutes. 4 servings.
Thursday: Pasta, Salad, and Red Lobster Cheese Biscuits
Friday: Chili Cheese dog Casserole, Salad
Chili Cheese Dog Casserole
Serving Size : 6
1 package cornbread mix
1 can hot dog chili (I'm using turkey chili)
1 package hot dogs -- sliced lengthwise (I use chicken dogs)
1 cup shredded cheddar cheese
chopped onions -- optional
Preheat oven to 350°.
Prepare corn bread mix according to package directions. Pour half the mix in a greased casserole dish. Place sliced hot dogs, on top of the mix. Pour can of chili over the hot dogs, and sprinkle with cheese. Pour remaining mix over the cheese.
Cook for 1 hour.
Saturday: Chicken Enchiladas (using already cooked chicken from the freezer), Spanish or Mexican Rice and maybe some No Baked Cookies!
1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 medium onion -- chopped
1 teaspoon chili powder
2 cups cooked chicken -- chopped
1/2 cup Monterey jack and cheddar cheese mix
8 " round flour tortillas --
NOTE: next time try with salsa added to chicken mixture.
Melt butter in skillet, add onion and cook until tender, add chili powder and chicken. In small bowl mix together sour cream and soup. Add 1/4 cup of soup mixture to chicken, you want to make the chicken mixture nice and moist. Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll tightly. Spread a little of soup mix on bottom of pan. Put tortillas in and spread remaining soup mix on top. Sprinkle with cheese. (Can be frozen at this point) Bake at 350 for 25 minutes. For 2 people makes two 8x8 casseroles.
Sunday: Sloppy Joes (made with ground chicken), Oven Fries
Have a terrific week!