Tuesday, September 13, 2011

Menu for week of September 12th (Better Late than Never)

Monday: Papa Murphey's Bacon Bacon Bacon Pizza

Tuesday: I'm in a breakfast kinda mood and am going to make Ham and Cheese Muffins, Scrambled Eggs and Fried Taters. Yum-o!

Wednesday: Bean Burritos, Mexican Pasta Salad

Mexican Pasta Salad

1 box bow tie pasta
1 pint container of cherry tomatoes
1/2 block (approx 4 oz.) of Pepper Jack or Cheddar cheese
3-4 stalks of scallions

Prepare bow tie pasta using box instructions. Strain, rinse to cool and strain pasta again. Chop scallions fine; cut cherry tomatoes into halves (or quarters if they are large) and cut cheese into little 1/4 inch squares.

In a smaller bowl, mix 1/2 cup mayo and 1/3 cup salsa. (If you use a chunky salsa, you may need more).

Combine above dressing with all other ingredients, mixing well.

Chill for a few hours and serve.

Thursday: Quick Chick Trick, leftover Pasta Salad, Green Vegetable, Sister Schubert Rolls

Quick Chick Trick

4 chicken breasts
8 oz. sour cream
1 can cream of chicken soup
40 Ritz crackers
1 stick butter

Boil and debone chicken, tear into small pieces and line bottom of dish. Mix together soup and sour cream; heat just until boiling and pour over chicken. Crumble all crackers over mixture. Melt butter and pour over crackers. Bake 20 minutes at 350 degrees.

Friday: Date Night with the Hubby

Saturday: Lunch-Quick and Zesty Vegetable Soup Dinner-Frank and Cheese Casserole, Tossed Salad, Mayonnaise Rolls

Quick and Zesty Vegetable Soup

1 lb. lean ground beef (I use ground turkey)
½ cup chopped onion
2 cans Italian style stewed tomatoes
2 cans mixed vegetables
½ cup uncooked medium egg noodles
½ t. oregano

In large pot brown meat with onion. Cook until onion is tender; drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until noodles are tender. 8 one cup servings.

Sunday: Lunch: Creamy Pimiento Cheese Sammies, Chips, Fruit Dinner-Chicken Fried Chops, Garlic Mashed Potatoes, Brussel's Sprouts, Macaroni and Cheese

Creamy Pimiento Cheese

8 oz. pkg. cream cheese, softened
2 c. (8 oz) shredded sharp Cheddar cheese, softened
1/3 c. mayo
dash of garlic powder
4 oz. jar pimiento, drained

Beat cream cheese at medium speed with electric mixer until creamy. Add cheddar cheese and continue beating until light and fluffy. Add mayo, and garlic powder; mix well. Stir in pimiento; cover and chill. Serve at room temperature. Makes 2 ½ cups.

Hopefully, I'll get to make all these meals this week.


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