Sunday, August 14, 2011
Menu for the week of August 15th
Monday: Breakfast-Pancakes and Sausage, Juice Lunch-Leftovers, Dinner-Bachelor Bean Bake, Fresh Corn on the Cob, French Bread, Snack-Grapes
Tuesday: Breakfast-Cereal and Toast, Lunch-Chicken Sloppy Joes and Fries, Dinner-Homemade Pizza (using Turkey Pepperoni and some ham from the freezer) and Spinach Salad (with cukes, tomatoes and onion), Snack-Apples
Wednesday: Breakfast-Eggs, Bacon and Toast, juice, Lunch-Soup, Cheese and Crackers, Dinner-Wild West Baked Chili Mac (recipe below) and Spinach Salad (with cukes, tomatoes and onion), Snack-grapes
Thursday: Breakfast-Cereal Bar or Granola Bar, Milk or Yogurt, Lunch-Leftovers or PB&J with Applesauce or Fat-free Pudding, Dinner-Pam's Chicken Dish for the Crock Pot (recipe below), Green Veggie, Noodles, French Bread, Snack-Cantaloupe
Friday: Breakfast-Oatmeal, Toast and Jam, Lunch-Egg Sammie or Turkey Corn Dog and Cantaloupe, Dinner-Mixed Beans, Fried Taters, Greens and Cornbread, Snack-Apples
Saturday: Breakfast-One Eyed Sailors, Sausage, Juice, Lunch-Tortilla Stuffers, Dinner-CP BBQ Chicken, Baked Beans, Chips, Snack-Ants on a Log
Sunday: Breakfast-Muffins, Milk or Yogurt, Lunch-Potluck at Church, Dinner-Clean Out Refrigerator Night!
Wild West Baked Chili Mac
1 pkg. (24 oz.) Velveeta Shells and Cheese Dinner
2 cans (14.3 oz. each) chili, no beans
1 pkg. (8.5 oz.) cornbread mix, batter prepared as directed on package
Preheat oven to 375 degrees. Prepare dinner as directed on package. Stir in chili. Spread into 13x9 inch baking dish. Spread prepared cornbread batter on top of chili mixture to within ½ inch of edges. Bake 25-30 minutes or until cornbread is golden brown and fully risen. Makes 10 servings, 1 cup each.
Pam's Chicken Dish for the Crock Pot
4-6 chicken breasts, pounded out thin
4-6 pieces of ham
4-6 slices of Swiss or Mozzerella cheese
1 can cream of mushroom soup
¼ c. milk
Put ham and cheese on chicken. Roll up and secure with toothpick. Place chicken in crock pot so it looks like a triangle. Layer rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.