Sunday, October 16, 2011
Menu for week of October 17th
Monday: Little China (our favorite Chinese restaurant in a town north of us)
Tuesday: Chili with Spaghetti, Salad (this will make some lovely leftover lunch the next day)
Chili with Spaghetti
2 lb. ground beef (I use ground chicken or turkey)
1 large green pepper, chopped
1 large onion, chopped
1 t. salt
3 cans tomato soup
1 large can tomatoes
4 cans red kidney beans
2 T sugar
½ pkg. spaghetti, cooked
2 T chili powder
Sauté ground beef, pepper and onion until meat loses red color. Add remaining ingredients; simmer slowly 1 hour. 8-10 servings.
Wednesday: BBQ Chicken (CP) on buns, Baked Beans, Slaw (we will eat this again for a lovely leftover lunch tomorrow)
Thursday: Golden Potatoes and Franks, Leftover Slaw, Biscuits
Golden Potatoes and Franks
3 c. hot mashed potatoes
8 oz. jar Cheez Whiz
¼ c. green onion slices
1 T prepared mustard
1 lb. frankfurters, cut in half lengthwise
Combine potatoes, Cheez Whiz, onion and mustard; mix well. In lightly greased 10 x 6 inch baking dish layer half of potatoes mixture and frankfurters; repeat layers. Bake 350 degrees for 25 minutes. Garnish with green onions, if desired. 4-6 servings.
Friday: Chicken Stir-fry, Rice
Chicken Stir Fry
Makes 4 servings
¾ cup Catalina French Dressing
¼ cup soy sauce
½ tsp. garlic powder
1. Heat ingredients in skillet.
2. Stir in one pound boneless/skinless chicken breast, cubed. Cook 8 minutes or until chicken is done.
3. Add 16 oz. frozen mixed vegetables. Stir until cooked. Serve over rice.
¼ of recipe (1¼ cup chicken and vegetable) = 245 calories, 2.5 gm fat, 1 gm saturated fat, 65 mg cholesterol, 24 gm protein, 30 gm carbohydrate, 2 gm fiber, 495 mg sodium.
Exchange 3 very lean meat, 1 carbohydrate choice (or starch), 2 vegetables.
Saturday: Chicken and Dumplings, Fried Okra, Country Ham and Corn Casserole (from the freezer)
Sunday: Hoping for good ole leftovers so I don't have to cook today :)
That's my plan. Thanks for stopping by. Come back again!