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.